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How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 1,491,905 times. If you’re looking for an easy seafood meal that’s rich in flavor, pick up a few tuna steaks. These firm steaks are usually cut thinly so they cook quickly and keep their flaky texture.

Since they’re buttery and mild, you can season your steaks any way you like. Try a garlic-herb marinade, blackening seasoning, or teriyaki, for instance. Mix the juice, oil, garlic, and thyme in a sealable bag. Press out the air and seal the bag tightly.

You can shake the marinade around to combine the ingredients. If you prefer, use your favorite marinade or just season the tuna with oil, salt, and pepper. Add the tuna steaks and refrigerate them for up to 30 minutes. Seal the bag and then turn the bag over a few times so the tuna steaks are coated. Avoid marinating the tuna steaks for more than 30 minutes or the acidic lemon juice could make them become mushy.

Heat a gas or charcoal grill to medium-high. If you’re using a gas grill, turn the burners to medium-high. If you’re using a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes onto 1 side of the grill once they’re hot and lightly covered with ash.