Stir well. Add the tuna steaks, turning to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours. Heat a gas grill to high or prepare a charcoal fire.

This grilled tuna with cilantro-lime marinade is pleasantly tangy and spicy, which blends well with the smoky flavors of the grill.

1/4 teaspoon black pepper 4 tuna steaks (about 4 ounces each) Instructions: In a shallow bowl or pie plate, combine the lime juice, cilantro, mustard, chili powder, oil, salt and pepper. Stir well.

Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes. 2. Light a grill or preheat a grill pan.

Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Step 3 Oil grill rack. Prepare barbecue (medium-high heat).

Place tuna in the remaining marinade bowl and cover and place in refrigerator. Allow tuna to soak for 3-4 minutes on each side. Remove from marinade and sprinkle with salt and pepper.

1) Submerge tuna steaks in an Asian-style marinade for 5 minutes per side. 2) Pour 1¼ cups of sesame seeds into a bowl or dish. 3) Roll each tuna steak in the sesame seeds, coating the steak on ...

Tuna: 2 pounds ahi tuna, cut into 1- to 1¼-inch chunks 1 large red bell pepper, cut into 1-inch pieces 1 large yellow onion, cut into 1-inch chunks Vegetable oil Fresh cilantro for garnish Directions ...

You can forget how meaty and moist a half-inch-thick tuna steak can be — right up until you bite into one. It makes a fine summer meal. Here, a 20-minute marinade of garlic, basil, lemon juice ...