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If you’re looking for a light, ultra-summery dish, this Grilled Ahi Tuna with Ponzu-Lime Marinade is for you! Bursting with bright, fresh flavor and incredibly versatile, this tuna is sure to be a hit.
This Grilled Ahi Tuna with Ponzu-Lime Marinade is a creation inspired by my travels to Kauai that absolutely deserved a permanent spot on the blog! I love wandering the local markets and letting the fresh catch and seasonal produce inspire me, and this recipe is a direct result of that. The best part? It’s so simple to recreate at home with ingredients you can easily find at your local grocery store, bringing a little taste of vacation to your own kitchen.
This simple marinade truly takes the tuna over the top. It’s bright, umami-forward, with just a little kick from the serrano—I can’t get enough of it! You can serve it however you’d like, but my favorite pairing is with rice and grilled vegetables, especially bok choy. It’s also delicious served over a simple slaw like this one.
Ingredients:
- Avocado Oil
- Tamari
- Ponzu
- Serrano
- Freshly Grated Ginger
- Garlic Clove
- Green Onion
- Cilantro
- Lime Zest and Juice
- Ahi Tuna Steaks
Recipe Step-by-Step:
Step One: Make the Marinade
In a small bowl, whisk together the avocado oil, tamari, ponzu, serrano, ginger, garlic, green onion, cilantro, lime zest, and lime juice. Reserve 4 tablespoons of the marinade and set aside for drizzling when serving.
Step Two: Marinade the Tuna
Place the tuna steaks in a shallow dish or zip-top bag and pour the remaining marinade over them. Marinate for 15–30 minutes max, turning once halfway through.
Step Three: Prepare the Grill
Preheat a grill or grill pan over high heat. Lightly oil the grates or pan. Remove the tuna from the marinade and gently pat dry.
Step Four: Cook the Tuna
Sear the tuna steaks for 1 to 1½ minutes per side, just until a golden crust forms. The center should remain raw and bright pink.
Step Five: Slice and Serve
Slice the tuna and serve immediately, drizzled with the reserved marinade.
Recipe FAQs:
You do not want this to marinate the tuna for more than 30 minutes! The tuna is delicate, and the acid in the marinade may start to cook the fish like ceviche.
I love to serve this over rice with grilled bok choy! But really any grilled veggies would be great with this and serving over a simple slaw like this one would be delicious.
I can’t wait to see y’all fire up your grills for this one! Comment below once you try it!
For More Kauai-Inspired Recipes:
Gaucho Salad with Chimichurri Dressing
Cucumber Salad with Crispy Chickpeas
Grilled Ahi Tuna with Ponzu-Lime Marinade
Ingredients
- 2 tablespoons avocado oil, plus more for cooking
- ¼ cup tamari
- 2 tablespoons ponzu
- ½ serrano thinly sliced
- 1 teaspoon freshly grated ginger
- 1 garlic clove grated
- 1 green onion thinly sliced
- 2 tablespoons minced cilantro
- Zest of ½ lime
- 2 tablespoons lime juice
- 4 ahi tuna steaks about 6 ounces each and 1 to 1½ inches thick
- 1 teaspoon kosher salt
Instructions
- In a small bowl, whisk together the avocado oil, tamari, ponzu, serrano, ginger, garlic, green onion, cilantro, lime zest, and lime juice.
- Reserve 4 tablespoons of the marinade and set aside for drizzling when serving.
- Place the tuna steaks in a shallow dish or zip-top bag and pour the remaining marinade over them. Marinate for 15–30 minutes max, turning once halfway through.
- Preheat a grill or grill pan over high heat. Lightly oil the grates or pan.
- Remove the tuna from the marinade and gently pat dry. Season both sides of the tuna steaks evenly with salt.
- Sear the tuna steaks for 1 to 1½ minutes per side, just until a golden crust forms. The center should remain raw and bright pink.
- Slice the tuna and serve immediately as desired, drizzled with the reserved marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
