Grilled Tuna with Tarragon Sauce

Grilled Tuna

 If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  Well done tends to make it rather dry.


  • 2 tuna steaks, 6oz each (180gr each)
  • Marinade:
  • 1/4 cup (2oz, 60ml) white wine
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 1 tbs fresh tarragon, snipped
  • pinch of sea salt
  • Tarragon Sauce:
  • 1 tbs snipped fresh tarragon
  • 1 tbs snipped fresh chives
  • 1 tbs lemon juice
  • 1 tbs whole grain mustard
  • 2 tbs Greek yogurt
  • 3 tbs mayonnaise   


  • Put tuna in a dish with deep sides. 
  • Mix all ingredients for marinade, pour over fish and let marinate for 10 – 20 minutes, no longer. 
  • Remove from marinade and cook on barbecue grill for 4 – 6 minutes per side (depending on thickness) for regular tuna, 2 – 3 minutes for ahi. – or until done to your liking.
  • Tarragon Sauce:
  • Mix all ingredients.
  • When tuna is done, remove to plates and serve, tarragon sauce on the side.


Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. 
Dried herbs can be used in place of the fresh. Soak them in the lemon juice for 5 – 10 minutes before making sauce.


Keywords: grilled tuna, tarragon sauce

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