This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
These grilled tuna steaks are dusted with salt and pepper, seared over hot coals, and served with an Asian-inspired spicy ponzu dipping sauce.
There are some seriously good eats lurking in your freezer. Well, at least there are some seriously good eats lurking in MY freezer. I am well stocked on vacuum-sealed tuna steaks for whenever that grilling itch sneaks up on me. No, I did not charter an epic fishing trip to snag these, I am terrible at fishing and would probably get seasick. Instead, I caught my fill at my local Meijer store.
Heck, frozen seafood is not the only protein I like to keep loaded in my freezer. Ever try cooking a frozen steak? If not, stock up on a few Certified Angus Beef steaks as well from your Meijer meat department and check out my tutorial for cooking frozen steaks, it will rock your world!
Meijer's wild-caught tuna steaks are individually vacuum-sealed, making them perfect for pulling out just one or two for an intimate dinner, or use an entire package or two if grilling for a crowd. You can find these in the frozen food aisle alongside many other cuts of flavorful seafood including salmon filets, mahi mahi, and swordfish!
How to Grill Tuna
One of my favorite ways to prepare tuna is keeping it simple with a light dusting of salt and pepper followed by a quick sear over piping hot coals. Sometimes simple is best!
- Grilling tuna over charcoal: Pile all of the lit charcoal on one side of the grill, add the grate and oil with a paper towel to prevent sticking. Once the grate is searing hot, place the tuna steaks over the hottest part of the grill and let cook for approximately two minutes, flip, and then cook the other side for an additional two minutes. The exact cooking time will vary depending on how hot your coals burn.
- Grilling tuna on propane grill: Oil your grates by wiping them with a cooking oil-soaked paper towel, then turn the burners on high. Once grates are hot add the tuna steaks, cooking for approximately two minutes per side.
When grilling tuna you are simply looking to sear the exterior of the tuna steak, while leaving the interior raw, like sushi. You can continue to cook it, but it will be less tender and less flavorful.
Tip: You can pick up charcoal from Meijer as well when shopping for your tuna steaks. They have everything you need for a proper cookout, including the grills themselves!
Sauce for Grilled Tuna
A spicy ponzu sauce is a perfect condiment to pair with grilled tuna. Bright splashes of fresh lime juice contrast nicely with the smoky grilled flavor of the fish, while Asian hot sauce adds a subtle kick. This sauce can be quickly prepared with a handful of ingredients.
Alternatively, I will occasionally marinate my tuna instead. The marinade adds a great flavor to the fish and can also double as a fantastic sauce as well.
How to make ponzu
My spicy ponzu sauce is a combination of soy, lime juice, lime zest, mirin, Asian hot sauce, and fresh ground pepper. These simply need to be mixed together and you are ready to serve. You have some flexibility on what type of hot sauce to use. Sriracha works well, as does the chili garlic sauce found in the Asian food section. Otherwise, my homemade Asian hot sauce is phenomenal as well.
Grilled Tuna with Spicy Ponzu Sauce
- 4 tuna steaks
- salt and pepper
Spicy Ponzu Sauce
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 1/4 teaspoon lime zest
- 1 tablespoon mirin
- 1 teaspoon Asian hot sauce (Sriracha or Garlic Chili Sauce)
- fresh ground pepper to taste
- Lightly dust your thawed tuna steaks with salt and pepper.
- Wipe your grill grates with a cooking oil-soaked paper towel to prevent the tuna from sticking.
- Charcoal - Pile the lit coals on one side of the grill, add the grill grate, and grill the tuna steaks directly over the hottest part of the grill for 2 minutes per side.
- Propane - Turn burners on high heat, and grill the tuna steaks over the flame for 2 minutes per side.
- The steaks are done when the exterior is seared, but not burnt. For best flavor and texture, the interior should still be raw, like sushi.
- Remove from heat and let rest for 5 minutes prior to serving with ponzu sauce.
Spicy Ponzu Sauce
- Mix all sauce ingredients together and serve. This can be prepared days in advance as well.
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