Lemony Grilled Yellowfin Tuna
Indulge in our Grilled Yellowfin Tuna: fresh yellowfin tuna with zesty lemon-garlic marinade. Quick cooking, exceptional taste assured!
- Grill (or cast iron skillet)
- Small flat dish with sides
- Whisk
- 1 slice lemon ((juice half the lemon, approximately 2 Tbsp., and cut the other half into wedges for serving))
- 1 tbsp extra virgin olive oil
- 1 tbsp reduced-sodium soy sauce ((or any variety, use wheat/gluten-free if needed))
- 2 cloves garlic, minced ((about 1 tsp.))
- ¼ tsp crushed red pepper flakes
- 1 lb yellowfin tuna ((preferably US Atlantic, pole-caught) – halibut or salmon can be used as an alternative)
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In a small flat dish with sides, whisk together all the ingredients except the tuna. Add the tuna, flipping it a couple of times to coat it, and then set it aside for at least 10 minutes and up to 30 minutes, flipping occasionally.
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Preheat the grill to medium-high heat (alternatively cook it in a cast iron skillet). Put the tuna over direct heat and cook it for 2 – 3 minutes, then flip it, spoon a little of the marinade on top, and cook it for 2 – 3 more minutes.
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Remove the tuna from the grill (or the pan), let it sit for 3 – 5 minutes, and then slice and serve it immediately with the lemon wedges.
- Do Ahead or Delegate: Juice and slice the lemon, peel the garlic, make the marinade and marinate the fish in the refrigerator (do not marinate the fish for longer than 30 minutes or the lemon juice in the marinade will begin to change the texture of the fish).
- Scramble Flavor Booster: Serve with lemon wedges and freshly ground black pepper.
- Tip: To protect our fish supply, purchase pole-caught tuna if possible. Purchasing fish that was caught in this way benefits the environment by sparing sharks, turtles, and whales (that would otherwise get caught in large fishing nets), preventing overfishing, and helping to employ people who fish.
