Soy-Lime Marinated Grilled Tuna With Cucumber Salad

Name: Soy-Lime Marinated Grilled Tuna With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 2/3 cup fresh lime juice; 3 tablespoons extra virgin olive oil; 2 garlic cloves, finely minced; 2 tablespoons ginger (minced or grated); 2 tablespoons light brown sugar; 1 1/2 lbs fresh tuna fillets (1-inch thick); 2 small cucumbers, peeled; 3/4 cup carrot, peeled and sliced very thin (or grated); 1 teaspoon finely chopped red jalapeno chiles or 1/4 teaspoon red pepper flakes; 1 scallion, finely chopped (1/4 cup); 1 teaspoon sesame seeds; 1 head green leaf lettuce, sliced into fine ribbons 1/4 inch thick (6 cups); 1/4 cup loosely packed cilantro leaf; 1/4 cup loosely packed Thai basil or 1/4 cup regular basil leaves

Servings: persons

1/2 cup soy sauce
2/3 cup fresh lime juice
3 tablespoons extra virgin olive oil
2 garlic cloves, finely minced
2 tablespoons ginger (minced or grated)
2 tablespoons light brown sugar
1 1/2 lbs fresh tuna fillets (1-inch thick)
2 small cucumbers, peeled
3/4 cup carrot, peeled and sliced very thin (or grated)
1 teaspoon finely chopped red jalapeno chiles or 1/4 teaspoon red pepper flakes
1 scallion, finely chopped (1/4 cup)
1 teaspoon sesame seeds
1 head green leaf lettuce, sliced into fine ribbons 1/4 inch thick (6 cups)
1/4 cup loosely packed cilantro leaf
1/4 cup loosely packed Thai basil or 1/4 cup regular basil leaves

1
In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
2
Stir well.
3
Pour half the mixture into a shallow dish large enough to fit the fish.
4
Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
5
If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
6
Meanwhile, cut the cucumbers in half lengthwise.
7
Using a spoon, scoop out the seeds.
8
Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
9
Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
10
Remove the fish to paper towels and discard the marinade in the dish.
11
Pat the excess marinade from the tuna.
12
With a pastry or barbecue brush, brush the fish with additional olive oil.
13
On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
14
Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
15
When slightly cooled, cut into thick slices.
16
Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
17
Place the fish on top, and drizzle additional marinade over the fish.
18
Serve immediately.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup soy sauce, 2/3 cup fresh lime juice, 3 tablespoons extra virgin olive oil, 2 garlic cloves, finely minced, and more.

Yes, Soy-Lime Marinated Grilled Tuna With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!