Tarragon adds a twist to this great marinade that can also be used with swordfish or shark steaks! Tasted better than a filet mignon!

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.

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  • Preheat an outdoor grill for high heat and lightly oil grate.

  • Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

Nutrition Facts

337 calories; protein 39.9g 80% DV; carbohydrates 0.6g; fat 18.5g 29% DV; cholesterol 65.2mg 22% DV; sodium 67.1mg 3% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This recipe is TERRIFIC!! I served it with grilled zucchini drizzled with olive oil and sprinkled with parmesan salt and pepper. One word of caution however: living on Puget Sound we eat a lot of fresh fish... and good quality tuna should never be cooked "well done" or opaque in the middle as you will end up with VERY DRY fish. It should still be pink in the middle! Thanks for the GREAT recipe Doreen! Read More
(20)

Most helpful critical review

Rating: 3 stars
05/26/2009
Good but not great. I wouldn't cook the tuna steaks as long as they advocate here. They came out too dry. I might try it again but cut the cooking time. Read More
(7)
28 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
This recipe is TERRIFIC!! I served it with grilled zucchini drizzled with olive oil and sprinkled with parmesan salt and pepper. One word of caution however: living on Puget Sound we eat a lot of fresh fish... and good quality tuna should never be cooked "well done" or opaque in the middle as you will end up with VERY DRY fish. It should still be pink in the middle! Thanks for the GREAT recipe Doreen! Read More
(20)
Rating: 5 stars
03/07/2008
Absolutely great! Really Really scrumptious. I cooked it on the stovetop using a cast-iron skillet and it was still really great. A definite keeper. Thanks for sharing such a great recipe. Read More
(12)
Rating: 5 stars
09/15/2004
I used this marinade on Ahi Tuna steaks and they were just fabulous. I added a bit more garlic and a few shakes of salt. Also be sure to not overcook! Very tasty!!! Read More
(10)
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Rating: 4 stars
01/25/2004
Hi I'm Just wondering if it would also be good with fresh tarragon...Aussie Jim. Read More
(8)
Rating: 5 stars
01/25/2004
One word: Outstanding! Read More
(7)
Rating: 3 stars
05/26/2009
Good but not great. I wouldn't cook the tuna steaks as long as they advocate here. They came out too dry. I might try it again but cut the cooking time. Read More
(7)
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Rating: 5 stars
07/21/2004
This was the best Tuna recipe I have tried thus far and I have tried a least a dozen from various sources. This is the only one I have cooked more than once. It is simple and delicious. Read More
(6)
Rating: 5 stars
10/04/2010
Delicious cooked 5 min. per side for rare to medium. Only ended up marinating them for 2 hours though!! Read More
(5)
Rating: 5 stars
03/16/2011
I customized this by using a scant 1/4 c oil 2 lg cloves garlic 1 tbsp tarragon vinegar 1 tbsp dried tarragon leaves 1 tsp black pepper and 1 tsp salt. Blended all together in food processor leaving the garlic fairly minced. In a glass pie plate poured it over 2- 1/2lb pieces of 1/2" thick fresh tuna make sure some gets on the bottom of the fish covered with plastic wrap and put in frige 30 min. Removed plastic put in preheated oven at 350 degrees cooking in the marinade. After 10 min flip cook another 10 min then flip again for 10 min if you want it well done as hubby wanted it. Personally I would have taken it out after 20 min with a little pink in the middle as 30 made the tuna dry. Cant wait until it warms up outside to try this on the grill will try xlg shrimp and scallops on the grill with this recipe! Read More
(5)