Grilled tuna in spicy-sweet marinade

On the grill, you can cook not only meat, but also, of course, fish. I suggest cooking tuna in a spicy grilled marinade.

How to cook Grilled tuna in spicy-sweet marinade

Step 1

Grilled tuna in spicy-sweet marinade

Preparing tuna steaks.

Step 2

Grilled tuna in spicy-sweet marinade

We rub on a fine grater a clove of garlic and ginger, about the same size.

Step 3

Grilled tuna in spicy-sweet marinade

Add sugar, pepper, salt.

Step 4

Grilled tuna in spicy-sweet marinade

Add soy sauce, olive oil and lemon juice.

Step 5

Grilled tuna in spicy-sweet marinade

We coat the fish thoroughly with marinade, put it in a bag and leave to marinate for 30 minutes.

Step 6

Grilled tuna in spicy-sweet marinade

Fry the steaks on a grill pan for 3 minutes on both sides.

Step 7

Grilled tuna in spicy-sweet marinade

We serve our fish with fresh lettuce and vegetables. Enjoy your meal!

Grilled tuna in spicy-sweet marinade - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute tuna with other firm-fleshed fish like swordfish, mahi-mahi, or even salmon. Adjust grilling time accordingly based on the thickness of the fish.
If you're looking for a gluten-free alternative, use tamari or coconut aminos. For a lower sodium option, use low-sodium soy sauce or tamari.
Store leftover grilled tuna in an airtight container in the refrigerator for up to 2 days. It's best enjoyed cold or at room temperature to prevent it from drying out upon reheating.
This recipe is specifically for tuna. To make it vegetarian, consider using halloumi cheese or thick slices of marinated tofu instead. Grill them using the same method.
Besides lettuce and vegetables, consider serving the grilled tuna with quinoa, brown rice, a simple salad with vinaigrette, or grilled asparagus.
If you prefer a milder spice level, reduce the amount of pepper. For more heat, add a pinch of cayenne pepper or a finely chopped chili.
Yes, you can freeze the tuna in the marinade. Place the tuna and marinade in a freezer-safe bag, remove excess air, and freeze for up to 2 months. Thaw completely in the refrigerator before grilling.

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