Grilled Marinated Previously Frozen Tuna Recipe

Step-by-Step Guide to Grilling Frozen Tuna with a Flavorful Marinade

Grilling tuna brings out the rich, meaty flavor of this delicious fish, and using previously frozen tuna makes the process both convenient and safe without sacrificing taste or texture.

In this recipe, I’ll guide you through transforming frozen tuna steaks into a juicy, flavorful grilled meal with a simple yet powerful marinade. Many people freeze tuna before cooking to reduce the risk of parasites and extend shelf life, so don’t hesitate to use frozen tuna if fresh isn’t available or if you want to prepare ahead.

To get the best results with previously frozen tuna, marinate the fish well to lock in moisture and add vibrant flavors. My marinade combines savory, tangy, and aromatic ingredients, infusing the tuna with herbs, citrus, and a hint of spice.

When you grill the tuna over high heat, you’ll develop a beautiful sear while keeping the inside tender and moist. Whether you like your tuna rare, medium, or fully cooked, this recipe gives you the tools to achieve perfect results every time.

This healthy, protein-packed dish works great for summer barbecues or quick weeknight dinners. Let’s jump in and start marinating and grilling your tuna steaks to create a restaurant-quality meal at home!

Grilled Marinated Tuna
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5 from 1 vote

Grilled Marinated “Previously Frozen” Tuna

How to grill previously frozen tuna steaks.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

For the Marinade

  • 2 tablespoons balsamic vinegar
  • cup fresh orange juice
  • zest orange
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh ginger minced
  • 1 teaspoon dry mustard
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper freshly cracked
  • ¼ cup olive oil extra virgin

For the Tuna

  • 24 oz tuna steaks 4 steaks

Instructions

  • Start by combining the orange zest and juice, balsamic vinegar, soy sauce, ginger, dry mustard, salt, and pepper in a blender or food processor. Pulse until the mixture is smooth and well blended.
  • With the motor running, slowly drizzle in the olive oil. This step emulsifies the oil into the marinade, helping everything stay combined. If you add the oil too quickly, the marinade may separate.
  • Grill the tuna steaks on your favorite grill to your preferred level of doneness. Since I used previously frozen tuna, I cooked the steaks all the way through so my kids would enjoy them.
  • Any leftover marinade can be stored in a clean container in the refrigerator for up to a week, or frozen for longer storage.
  • I only marinated the tuna for 30 minutes, and it turned out great. Just imagine how much more flavorful it would be with a full 3-hour marinade!

Buying and Grilling “Previously Frozen” Tuna

Buying and cooking frozen tuna is perfectly safe and often a smart choice for several reasons. First, freezing tuna helps preserve its freshness and quality by slowing down the natural deterioration process.

When handled properly, freezing locks in the fish’s flavor and texture, allowing you to enjoy excellent-tasting tuna even if it’s not caught locally or recently.

Additionally, freezing tuna reduces the risk of parasites, which can sometimes be present in raw fish. Many health and food safety agencies recommend freezing fish intended to be eaten raw or lightly cooked as a precaution. This means that frozen tuna often meets stricter safety standards than fresh fish sold at the market.

Frozen tuna also offers greater convenience and availability. You can buy it in advance and store it in your freezer, reducing food waste and enabling you to prepare meals on your schedule without rushing to use fresh fish before it spoils.

When you thaw frozen tuna properly and cook it using reliable methods—like marinating and grilling as in this recipe—you’ll get a delicious, safe, and nutritious meal. So don’t hesitate to choose frozen tuna; it’s a practical, safe, and tasty option for your cooking.

Step-by-Step Guide to Thawing Frozen Tuna

 

Thawing Method

Step-by-Step Instructions

Time Required

Tips for Best Results

Refrigerator Thawing1. Place frozen tuna in a sealed plastic bag or airtight container.12 to 24 hoursSlow, even thawing preserves texture and flavor.
 2. Put it on a plate or tray to catch any drips. Keep tuna covered to avoid contamination or odors.
 3. Leave in the fridge at 35–40°F (2–4°C) until completely thawed.Best for maintaining firm, fresh taste and safe handling.
Cold Water Thawing1. Keep tuna sealed in airtight plastic bag to prevent water exposure.30 minutes to 1 hourFaster thawing but requires monitoring.
 2. Submerge bagged tuna in a bowl of cold water. Change water every 20–30 minutes to keep it cold.
 3. Remove tuna once thawed and cook immediately. Avoid warm water to prevent bacterial growth.
Microwave Thawing1. Use microwave’s defrost setting, place tuna on microwave-safe plate.2 to 5 minutesOnly use if you’re in a hurry, but risks uneven thawing.
 2. Check frequently and turn tuna to prevent partial cooking.Cook tuna immediately after thawing to avoid bacteria.
Do Not Thaw at Room TemperatureAvoid leaving tuna out on the counter to thaw.N/ARisk of bacterial growth and loss of quality.

Alternative Marinade Suggestions

Marinade Flavor Profile

Key Ingredients

Marinating Time

Notes

Citrus HerbLemon juice, olive oil, garlic, thyme, parsley30 minutes to 1 hourBright and fresh; don’t marinate too long or fish may cure
Asian InspiredSoy sauce, ginger, garlic, sesame oil, honey20 to 45 minutesSweet and savory; shorter time to avoid overpowering
Spicy CajunOlive oil, smoked paprika, cayenne, garlic, lemon30 minutes to 1 hourAdds heat and smoky flavor; balance with acidity
MediterraneanOlive oil, balsamic vinegar, oregano, garlic, basil30 minutes to 1 hourEarthy and tangy; ideal for grilling
Simple Garlic & HerbOlive oil, minced garlic, rosemary, black pepper30 minutes to 1 hourClassic flavors that enhance tuna’s natural taste
TropicalLime juice, coconut milk, cilantro, chili flakes20 to 40 minutesCreamy and zesty with a hint of spice; don’t over-marinate
Teriyaki StyleTeriyaki sauce, ginger, garlic, brown sugar20 to 40 minutesSweet and umami-rich; use short marinating time
Mustard & HerbDijon mustard, olive oil, lemon juice, thyme30 minutes to 1 hourTangy and sharp with herbal notes

13 Responses

  1. haven’t seen the site for a while, boy does it look great! I just grabbed a recipe for tonight’s tuna steaks. hope you are all fantastic!

  2. Was just looking for Tuna recipe. Loved what I found. Very impressed. Ill be back.

    Thanks and look forward to seeing you. – RG

  3. Actually, most tuna is previously frozen, not only including, but especially, that A grade sushi tuna. This is to get rid of parasites. The U.S. Food and Drug Administration requires that fish meant to be eaten raw be frozen at a temperature of -4 degrees Fahrenheit or below for at least 168 hours, or one week.

    In Japan the tuna is gutted, bled and quickly frozen whole on the boat, and that is how they go to market. Buyers judge quality by taking a core sample from the frozen fish.

    1. Hi Paul, I don’t think that rule applies to tuna. I just found an interesting NY Times article that says, “Food and Drug Administration regulations stipulate that fish to be eaten raw — whether as sushi, sashimi, seviche, or tartare — must be frozen first, to kill parasites. ”I would desperately hope that all the sushi we eat is frozen,” said George Hoskin, a director of the agency’s Office of Seafood. Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule.” The article also goes on to say many restaurants and stores buy it frozen “because global consumption of sushi continues to rise. Frozen fish usually costs about half as much wholesale as fresh. And some cuts, like the prized fatty toro, are not always available fresh.” I have enjoyed tuna just caught off the coast of Long Island, NY and you could really taste the difference.

  4. 5 stars
    I like what you said about putting ginger on your fish. I need to get some kind of fish that my wife will like. I’ll have to consider getting albacore for her to try.

  5. Dear the Reluctant Gourmet :-)) So much helpful your article is. Today, while i had only less than hour to think about how to marinate and cook the frozen tuna…I found your article.I tried to follow and ohh, amazing result.I stay in Asia, about day flight far from your place, but understand and feel the passion and joyfulness you put in every recipe you have written. Hope all your followers can feel those too.Will look into your other recipesI am planning to visit your country soon. Let say, if I am going to NY, which restaurant for fish (not Sashimi but Grill or Fry) can you recommend?Thankssss so much for the article and commend (if any)

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