Delicious marinated and grilled tuna steaks are at the base of these mouthwatering Tuna Steak Tacos. The new standard for fish tacos, these grilled tuna tacos are super easy to whip up for a delicious meal you are certain to love!
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Seared Tuna Tacos
This is one of those recipes that seems so fancy but in reality it is actually really easy. The trickiest part is finding a good price on tuna!
Whenever I see wild caught tuna on sale I get it to make this recipe!
It is a simple marinade for the tuna steaks, an easy coleslaw that is simple to mix together, as well as easy garnishes makes its a foolproof meal!
- Tuna Steaks – Two that weigh about half a pound each, so equaling one pound total. I have noticed I prefer ones that are on the smaller but thicker side than ones that are wider and thinner.
- Soy Sauce – You will use soy sauce for both the marinade and the coleslaw. Feel free to use low-sodium if preferred.
- Sesame Oil – The sesame oil will also be used for both the marinade and coleslaw. It’s especially important to place in the marinade because the oil will help prevent the tuna from sticking to the grill.
- Cabbage Coleslaw Mix – Just grab a bag of the classic trio mix from the store, the one with green cabbage, red cabbage, and carrots.
- Lime – Juice of one medium sized lime for the coleslaw, using a fresh lime will really help amp up the flavor!
- Honey – Just a little sweetness for the coleslaw.
- Mayo – Or should I say mayonnaise, these tacos greatly benefit from a good kick of sriracha mayo!
- Sriracha – If you are looking for a spicer sriracha mayo it is totally okay to add more.
- Corn Tortillas – This is one of those taco recipes where is think the corn tortillas really work above flour tortillas but if you are in a pinch or really prefer the flour tortillas they will totally work, just make sure either way you get the small sized ones.
- Sesame Seeds – For garnishing the tacos!
For a complete detailed list of the ingredients continue towards the bottom of the page.
To start you will marinade the tuna steaks. Add the steaks to a bowl or bag and top with 1/4 cup soy sauce and 2 teaspoons of sesame oil. Cover and let rest in the fridge at least 30 minutes but up to 6 hours. Fish takes on a marinade quick, so an overnight marinade is not necessary.
Before you cook the fish (it cooks fast) you want to make the coleslaw. In a large bowl whisk together the juice of one lime, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon honey. Add the cabbage and toss to combine and coat. The coleslaw can be made up to 2 hours ahead of eating.
To make the sriracha mayo, mix mayo & sriracha until combined. Feel free to make the sriracha mayo as spicy as you prefer!
Now we are ready to cook the tuna. Preheat the grill to medium-high heat. Take the tuna steaks out of the marinade, shaking off any excess marinade. Grill the tuna steaks 3 minutes a side, 6 minutes total. Let rest 3-5 minutes.
While the fish is resting switch the grill to low. Add the tortillas in a single layer and grill the tortillas 1 to 2 minutes per side. Wrap in a clean towel to keep warm.
To make the tuna steak tacos slice the tuna into strips. Build the tacos with the coleslaw, sliced tuna, sriracha mayo, and top with sesame seeds. Enjoy!
Tips, Tricks, and Questions
What is the difference between ahi tuna and regular tuna?
The term Ahi gets used a lot when dealing with tuna, so what is it? Ahi is simply Hawaiian for Yellowfin tuna. When shopping for tuna steaks you might see a variety of different tunas including Albacore, Yellowfin, Bigeye and Bluefin Tuna. Any variety will work although Albacore is considered the “white tuna”, so if you have your choice I would look for Bluefin, Bigeye, or Yellowfin aka Ahi Tuna.
My tuna is still pink in the middle is that okay?
Looking for side dishes to go with these Tuna Steak Tacos? You might like these:
- Air Fryer Baby Potatoes
- Oven Roasted Broccoli
- Baked Sweet Potato Wedges
- Simple Spinach Side Salad
- Parmesan Rosemary Baked Potato Wedges
You might also like:
- Easy Chicken Tacos
- Red Lentil Tacos
- Homemade Taco Seasoning
- Skillet Chicken Fajitas
- Oven Baked Shrimp Recipe
- Shrimp Banh Mi with Quick Pickled Vegetables
For the Tuna:
- 2 half-pound tuna steaks*
- 1/4 cup soy sauce
- 2 tsp sesame oil
For the Coleslaw:
- 1 14-ounce bag cabbage coleslaw mix
- 1 lime
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Sriracha Mayo
- 3 tbsp Mayo
- 1 tsp sriracha
- 12 Corn tortillas
- Sesame seeds
- Marinade the tuna steaks, add the steaks to a bowl or bag and top with soy sauce and sesame oil. Cover and let rest in the fridge at least 30 minutes.
- Before cooking the tuna, make the coleslaw. Whisk together the lime juice, soy sauce, sesame oil, and honey. Add the cabbage and toss to combine.
- To make the sriracha mayo, mix mayo & sriracha until combined.
- Preheat the grill to medium-high heat. Grill the tuna steaks 3 minutes a side, 6 minutes total. Let rest 3-5 minutes.
- While the tuna is resting switch the grill to low. Add the tortillas in a single layer and grill the tortillas 1 to 2 minutes per side. Wrap in a clean towel to keep warm.
- Slice the tuna into strips. Build the tacos with the coleslaw, tuna, sriracha mayo, and top with sesame seeds.
*2 steaks, 1 pound total
To get clean cuts on the tuna cut perpendicular to the natural grain of the fish.
Serving Size:3 tuna tacos
Amount Per Serving: Calories: 536Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 60mgSodium: 1577mgCarbohydrates: 48gFiber: 9gSugar: 8gProtein: 42g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Lauren, The Schmidty Wife