22 Delicious Grill Ahi Tuna Steak Recipe Ideas

Craving something fresh, fast, and fabulous for dinner tonight? Look no further than these incredible grilled ahi tuna steak recipes! Perfect for a quick weeknight meal or a weekend barbecue, these ideas will turn your kitchen into a gourmet hotspot. Get ready to fire up the grill and discover your new favorite dish—you won’t want to miss what’s next!

Sesame Crusted Grilled Ahi Tuna Steaks

Tender ahi tuna steaks get a flavorful upgrade with this sesame crust technique. The nutty coating creates a perfect textural contrast against the silky-rare interior. This restaurant-quality dish comes together in minutes with minimal ingredients.

Ingredients

– 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– ¼ cup white sesame seeds
– 2 tablespoons black sesame seeds
– 1 tablespoon toasted sesame oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons grapeseed oil
– ¼ cup ponzu sauce
– 1 tablespoon freshly squeezed lime juice
– 2 tablespoons thinly sliced scallions
– 1 teaspoon toasted sesame seeds for garnish

Instructions

1. Pat the sashimi-grade ahi tuna steaks completely dry with paper towels.
2. Combine white sesame seeds, black sesame seeds, fine sea salt, and freshly cracked black pepper on a plate.
3. Brush all sides of each tuna steak lightly with toasted sesame oil.
4. Press each oiled tuna steak firmly into the sesame seed mixture to coat all surfaces evenly.
5. Heat a grill pan or cast-iron skillet over high heat until smoking hot, about 450°F.
6. Add grapeseed oil to the hot pan and swirl to coat the surface.
7. Place the sesame-crusted tuna steaks in the pan and sear for 45 seconds without moving.
8. Flip the tuna steaks using tongs and sear the opposite side for 45 seconds.
9. Sear the edges of each tuna steak by holding them vertically with tongs for 15 seconds per edge.
10. Transfer the seared tuna steaks to a cutting board and let rest for 2 minutes.
11. Whisk together ponzu sauce and freshly squeezed lime juice in a small bowl.
12. Slice the rested tuna steaks against the grain into ½-inch thick slices.
13. Arrange the sliced tuna on serving plates and drizzle with the ponzu-lime mixture.
14. Garnish with thinly sliced scallions and toasted sesame seeds.
A perfectly seared crust gives way to cool, ruby-red center that melts on the tongue. The nutty sesame flavor pairs beautifully with the bright acidity of the ponzu-lime sauce. For an elegant presentation, serve over a bed of microgreens with pickled ginger on the side.

Lemon Herb Marinated Grilled Ahi Tuna

Elevate your grilling game with this sophisticated yet approachable ahi tuna preparation. Essential lemon and fresh herbs create a vibrant marinade that perfectly complements the rich, meaty fish. This restaurant-quality dish comes together in under 30 minutes for impressive results.

Ingredients

– 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon minced fresh thyme
– 1 tablespoon minced fresh rosemary
– 2 teaspoons finely grated lemon zest
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Combine ¼ cup extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh rosemary, and 2 teaspoons finely grated lemon zest in a shallow baking dish.
2. Pat 2 (6-ounce) sashimi-grade ahi tuna steaks completely dry with paper towels.
3. Season both sides of tuna steaks evenly with 1 teaspoon coarse sea salt and ½ teaspoon freshly cracked black pepper.
4. Place seasoned tuna steaks in the marinade, turning to coat all surfaces thoroughly.
5. Marinate at room temperature for exactly 15 minutes—no longer, as the acid will begin to cook the fish.
6. Preheat grill to high heat (450-500°F) while tuna marinates.
7. Remove tuna from marinade, allowing excess to drip off but leaving herbs adhered to the surface.
8. Place tuna steaks on the hottest part of the grill and cook for 90 seconds undisturbed.
9. Flip tuna steaks using fish spatula and cook for another 90 seconds for medium-rare doneness.
10. Transfer tuna to a clean cutting board and let rest for 3 minutes before slicing.
11. Slice tuna against the grain into ½-inch thick pieces using a sharp chef’s knife.

Hearty yet delicate, the tuna boasts a perfectly seared crust giving way to ruby-red, buttery interior. The bright citrus and earthy herbs cut through the richness beautifully. Serve sliced over mixed greens with avocado or alongside roasted asparagus for a complete meal that impresses without complexity.

Spicy Sriracha Grilled Ahi Tuna

Bold flavors and fiery heat define this grilled tuna. Perfect for weeknight dinners yet impressive enough for guests. The spicy glaze caramelizes beautifully over high heat.

Ingredients

– 2 (8-ounce) ahi tuna steaks, 1-inch thick
– 3 tablespoons sriracha sauce
– 2 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 1 garlic clove, microplaned
– 1 tablespoon grapeseed oil
– 2 teaspoons black sesame seeds
– Fine sea salt, to season

Instructions

1. Pat ahi tuna steaks completely dry with paper towels.
2. Season both sides generously with fine sea salt.
3. Whisk together sriracha sauce, toasted sesame oil, rice vinegar, freshly grated ginger, and microplaned garlic in a small bowl.
4. Brush half of the sriracha mixture evenly over one side of each tuna steak.
5. Preheat grill to high heat (500°F) and lightly oil grates with grapeseed oil.
6. Place tuna brushed-side down on the hot grill and cook for 90 seconds.
7. Brush the remaining sriracha mixture over the top side of the tuna.
8. Flip tuna carefully using a fish spatula and grill for another 90 seconds for rare.
9. Remove tuna from grill and immediately sprinkle with black sesame seeds.
10. Let tuna rest for 3 minutes before slicing against the grain.
Hearty seared crust gives way to silky rare interior. The spicy-sweet glaze provides addictive heat that builds gradually. Serve sliced over chilled soba noodles or atop vibrant greens for contrasting temperatures.

Garlic Butter Grilled Ahi Tuna Steaks

Searing ahi tuna steaks on the grill creates a beautiful crust while keeping the interior cool and rare. Garlic butter basting adds rich flavor that complements the fish’s natural sweetness. This method delivers restaurant-quality results with minimal effort.

Ingredients

– 4 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– 3 tablespoons clarified butter
– 4 garlic cloves, finely minced
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, cut into wedges
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the sashimi-grade ahi tuna steaks completely dry with paper towels.
2. Brush both sides of each steak with extra-virgin olive oil using a pastry brush.
3. Season all surfaces generously with coarse sea salt and freshly cracked black pepper.
4. Preheat a clean grill to high heat, approximately 450°F, for 15 minutes.
5. Combine clarified butter and finely minced garlic in a small saucepan over low heat.
6. Warm the garlic butter mixture for 2 minutes until fragrant but not browned.
7. Place the seasoned tuna steaks directly on the hot grill grates.
8. Sear for 90 seconds without moving to develop grill marks.
9. Flip the steaks using fish spatula and sear the second side for 60 seconds.
10. Brush the cooked side with warm garlic butter mixture using a silicone basting brush.
11. Remove the tuna steaks from the grill when the internal temperature reaches 110°F.
12. Transfer the steaks to a cutting board and let rest for 3 minutes.
13. Slice the tuna against the grain into ½-inch thick pieces.
14. Drizzle the remaining garlic butter over the sliced tuna.
15. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

The cool, ruby-red center contrasts beautifully with the seared crust. The clarified butter carries garlic flavor without burning, while the lemon cuts through the richness. Serve sliced over mixed greens or alongside roasted asparagus for a complete meal.

Citrus Soy Grilled Ahi Tuna

Vividly seared ahi tuna gets a bright, umami-packed makeover with this citrus-soy marinade that transforms simple ingredients into restaurant-quality results. Perfect for quick weeknight dinners or impressive entertaining, this dish comes together in minutes but delivers complex flavors that belie its simplicity. The high-heat sear creates a beautiful crust while keeping the center cool and rare.

Ingredients

– 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– ¼ cup low-sodium soy sauce
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon freshly squeezed orange juice
– 1 teaspoon toasted sesame oil
– 1 teaspoon freshly grated ginger root
– 1 garlic clove, microplaned
– ½ teaspoon crushed red pepper flakes
– 1 tablespoon grapeseed oil
– 1 teaspoon toasted white sesame seeds
– 2 scallions, thinly sliced on the bias

Instructions

1. Combine soy sauce, lime juice, orange juice, sesame oil, grated ginger, microplaned garlic, and red pepper flakes in a shallow baking dish.
2. Place tuna steaks in the marinade, turning to coat completely.
3. Marinate at room temperature for exactly 10 minutes—any longer and the acid will begin to cook the fish.
4. Remove tuna from marinade and pat completely dry with paper towels to ensure proper searing.
5. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
6. Add grapeseed oil to the skillet and swirl to coat the surface evenly.
7. Place tuna steaks in the skillet and sear for 45 seconds without moving to develop a deep crust.
8. Flip tuna using fish spatula and sear the second side for exactly 45 seconds for rare center.
9. Remove tuna to a cutting board and let rest for 2 minutes to allow juices to redistribute.
10. Slice tuna against the grain into ½-inch thick slices using a sharp chef’s knife.
11. Arrange sliced tuna on serving plates and sprinkle with toasted sesame seeds and sliced scallions.

Firm yet yielding texture gives way to a cool, ruby-red center that contrasts beautifully with the savory crust. The bright citrus notes cut through the rich tuna while the subtle heat lingers pleasantly on the palate. For an elegant presentation, serve over a bed of watermelon radish slices or alongside avocado mousse for contrasting creaminess.

Balsamic Glazed Grilled Ahi Tuna Steaks

Perfectly seared ahi tuna gets elevated with a sweet-tart balsamic reduction that caramelizes beautifully on the grill. This restaurant-quality dish comes together in under 30 minutes with minimal ingredients. Pair it with seasonal vegetables for a complete meal that impresses without complicated techniques.

Ingredients

• 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
• 1/2 cup aged balsamic vinegar
• 2 tablespoons raw honey
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon flaky sea salt
• 2 cloves garlic, microplaned
• 1 tablespoon unsalted butter
• 1/4 cup fresh basil leaves, chiffonade-cut

Instructions

1. Combine balsamic vinegar, raw honey, and microplaned garlic in a small saucepan over medium heat.
2. Simmer the reduction for 8-10 minutes until it coats the back of a spoon, stirring occasionally to prevent scorching.
3. Remove the reduction from heat and whisk in unsalted butter until fully emulsified.
4. Pat ahi tuna steaks completely dry with paper towels to ensure proper searing.
5. Brush both sides of tuna steaks with extra virgin olive oil using a pastry brush.
6. Season tuna steaks evenly with flaky sea salt and freshly cracked black pepper.
7. Preheat grill to high heat (450-500°F) and clean grates thoroughly.
8. Place tuna steaks on the hottest part of the grill and cook for 90 seconds undisturbed.
9. Flip tuna steaks using fish spatula and cook for another 90 seconds for rare doneness.
10. Brush the balsamic glaze generously over both sides of the tuna during the final 30 seconds of cooking.
11. Transfer tuna to a cutting board and let rest for 3 minutes to redistribute juices.
12. Slice tuna against the grain into 1/2-inch thick pieces using a sharp chef’s knife.
13. Garnish with chiffonade-cut fresh basil leaves before serving.

Knife-tender tuna contrasts with the crisp, caramelized exterior from the sweet-savory glaze. The balsamic reduction creates a beautiful lacquered finish that pairs exceptionally with bitter greens or creamy risotto. Serve sliced over arugula with shaved Parmesan for a composed salad presentation.

Teriyaki Marinated Grilled Ahi Tuna

Unlock restaurant-quality seafood at home with this teriyaki marinated grilled ahi tuna. Using premium sashimi-grade tuna ensures perfect texture and flavor absorption. The sweet-savory glaze caramelizes beautifully over high heat for professional results.

Ingredients

– 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– 1/4 cup premium soy sauce
– 2 tablespoons mirin
– 1 tablespoon raw honey
– 1 teaspoon freshly grated ginger root
– 1 garlic clove, microplaned
– 1 tablespoon toasted sesame oil
– 2 teaspoons rice vinegar
– 1/4 teaspoon white pepper, freshly ground
– 2 tablespoons grapeseed oil
– 2 teaspoons toasted sesame seeds
– 2 scallions, thinly sliced on bias

Instructions

1. Whisk together soy sauce, mirin, honey, ginger, garlic, sesame oil, and rice vinegar in a shallow glass dish.
2. Pat tuna steaks completely dry with paper towels to ensure proper searing.
3. Place tuna in marinade, turning to coat all surfaces evenly.
4. Marinate at room temperature for exactly 15 minutes—no longer to prevent curing.
5. Remove tuna from marinade and transfer marinade to a small saucepan.
6. Bring marinade to a boil over medium-high heat and simmer for 3 minutes to create a safe glaze.
7. Strain glaze through a fine-mesh sieve to remove solids for smooth texture.
8. Preheat grill or grill pan to 450°F, brushing grates with grapeseed oil.
9. Season tuna lightly with white pepper on both sides.
10. Grill tuna for 90 seconds per side for rare, using tongs for single flip only.
11. Brush cooked tuna with reduced glaze immediately after removing from heat.
12. Rest tuna on cutting board for 2 minutes to redistribute juices.
13. Slice against the grain into 1/2-inch thick pieces with a sharp chef’s knife.
14. Arrange sliced tuna on serving plates and garnish with sesame seeds and scallions.

Rare tuna maintains its silky texture while the caramelized crust provides satisfying contrast. The teriyaki penetrates just enough to complement without overwhelming the fish’s natural flavor. Serve over sushi rice or slice thinly for elegant appetizer presentations.

Honey Lime Grilled Ahi Tuna Steaks

Glistening with citrus and honey, these grilled ahi tuna steaks deliver restaurant-quality results in minutes. Get your grill screaming hot before you even think about seasoning. Perfect for weeknights when you want something impressive but effortless.

Ingredients

– 2 (8-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– 3 tablespoons raw wildflower honey
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon finely grated lime zest
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat a gas grill to high heat (450-500°F) or prepare a charcoal grill until coals are ash-white and intensely hot.
2. Pat tuna steaks completely dry with paper towels to ensure proper searing.
3. Whisk together honey, lime juice, olive oil, and lime zest in a small bowl until fully emulsified.
4. Brush both sides of each tuna steak generously with the honey-lime glaze.
5. Season both sides evenly with coarse sea salt, freshly cracked black pepper, and smoked paprika.
6. Place tuna steaks directly onto the hottest part of the grill grate.
7. Sear for 90 seconds without moving to develop deep grill marks.
8. Flip steaks carefully using fish spatula and sear for another 60-90 seconds for rare center.
9. Remove tuna from grill when internal temperature reaches 115°F for rare or 125°F for medium-rare.
10. Let rest on cutting board for 3 minutes before slicing against the grain.

That vibrant pink center contrasts beautifully with the caramelized crust. The honey creates a subtle sweetness that balances the lime’s acidity perfectly. Try slicing it thin and serving over mixed greens with avocado for a complete meal.

Wasabi and Ginger Grilled Ahi Tuna

Meticulously seared ahi tuna gets an Asian-inspired kick from pungent wasabi and aromatic ginger. This grilled preparation delivers restaurant-quality results with minimal effort. Perfect for weeknight dinners or impressive entertaining.

Ingredients

– 2 (6-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 2 teaspoons wasabi paste
– 1 tablespoon tamari sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon fine sea salt
– 2 tablespoons grapeseed oil
– 2 tablespoons toasted sesame seeds
– 1 scallion, thinly sliced on bias

Instructions

1. Pat tuna steaks completely dry with paper towels.
2. Whisk together toasted sesame oil, freshly grated ginger root, wasabi paste, tamari sauce, rice vinegar, and fine sea salt in a shallow dish.
3. Place tuna steaks in marinade, turning to coat all surfaces.
4. Marinate at room temperature for exactly 15 minutes—no longer, as the acid will begin to cook the fish.
5. Preheat grill or grill pan to high heat (450°F).
6. Brush grill grates lightly with grapeseed oil to prevent sticking.
7. Remove tuna from marinade, allowing excess to drip off.
8. Place tuna on hot grill and cook for 90 seconds undisturbed.
9. Flip tuna using fish spatula and cook for additional 60 seconds for rare center.
10. Transfer tuna to cutting board and immediately sprinkle with toasted sesame seeds.
11. Let rest for 3 minutes to allow juices to redistribute.
12. Slice against the grain into 1/2-inch thick pieces.
13. Garnish with thinly sliced scallion before serving.

Zesty wasabi provides a clean heat that complements the tuna’s rich flavor without overwhelming it. The firm, ruby-red center contrasts beautifully with the crisp, sesame-crusted exterior. Serve sliced over mixed greens with pickled ginger or alongside steamed jasmine rice for a complete meal.

Mediterranean Herb Grilled Ahi Tuna

Zesty Mediterranean flavors transform simple grilled tuna into an unforgettable meal. This recipe delivers perfectly seared ahi tuna with aromatic herbs and bright citrus notes. Follow these precise steps for restaurant-quality results at home.

Ingredients

– 2 (6-ounce) ahi tuna steaks, 1-inch thick
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 2 teaspoons minced fresh oregano
– 1 teaspoon minced fresh thyme
– ½ teaspoon finely grated lemon zest
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt

Instructions

1. Pat ahi tuna steaks completely dry with paper towels.
2. Whisk together extra virgin olive oil, freshly squeezed lemon juice, minced fresh oregano, minced fresh thyme, finely grated lemon zest, freshly cracked black pepper, and fine sea salt in a shallow dish.
3. Place tuna steaks in the marinade, turning to coat all surfaces evenly.
4. Marinate at room temperature for exactly 15 minutes—this prevents the acid from cooking the fish.
5. Preheat a grill or grill pan to high heat (450°F) while the tuna marinates.
6. Remove tuna from marinade, allowing excess to drip off but leaving herbs adhered to the surface.
7. Place tuna steaks on the hot grill and cook for 90 seconds without moving to develop a proper sear.
8. Flip tuna steaks using tongs and grill for another 90 seconds for rare doneness.
9. Check internal temperature with an instant-read thermometer—it should read 115°F for rare.
10. Transfer tuna to a cutting board and let rest for 3 minutes before slicing against the grain.
Ultimate texture contrasts the crisp herb crust against the silky, ruby-red interior. The bright citrus cuts through the tuna’s richness beautifully. Serve thinly sliced over a bed of peppery arugula or alongside roasted cherry tomatoes for a complete Mediterranean experience.

Cajun Spiced Grilled Ahi Tuna Steaks

Tender, spice-crusted ahi tuna steaks transform ordinary weeknights into restaurant-quality meals. This Cajun-spiced version delivers bold flavor with minimal effort, perfect for busy home cooks seeking impressive results. The high-heat method creates a beautiful sear while keeping the interior perfectly rare.

Ingredients

– 2 (8-ounce) sashimi-grade ahi tuna steaks, 1-inch thick
– 2 tablespoons high-smoke-point avocado oil
– 1 tablespoon freshly ground black pepper
– 2 teaspoons smoked paprika
– 1½ teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– ½ teaspoon dried thyme
– Fine sea salt
– Fresh lemon wedges for serving

Instructions

1. Pat tuna steaks completely dry with paper towels.
2. Combine black pepper, smoked paprika, garlic powder, onion powder, oregano, cayenne, and thyme in a small bowl.
3. Brush both sides of tuna steaks lightly with avocado oil.
4. Press spice mixture firmly onto all surfaces of the tuna.
5. Season both sides generously with fine sea salt.
6. Preheat grill or cast-iron skillet to high heat (450-500°F).
7. Place tuna on hot cooking surface and sear for 90 seconds.
8. Flip steaks carefully using fish spatula and sear opposite side for 90 seconds.
9. Remove tuna from heat immediately and transfer to cutting board.
10. Let rest for 2 minutes before slicing against the grain.

Resting allows the proteins to relax, ensuring moist, tender slices. The high-heat sear creates a flavorful crust while preserving the delicate interior texture. Serve immediately over mixed greens or with coconut rice for a complete meal that balances the spicy crust with cooling accompaniments.

Hawaiian Style Grilled Ahi Tuna with Pineapple

Oozing with tropical flair, this grilled ahi tuna brings restaurant-quality elegance to your backyard. Fresh pineapple caramelizes alongside the fish, creating a sweet-savory balance that’s impossible to resist. Keep it simple—the ingredients speak for themselves.

Ingredients

• 2 (6-ounce) ahi tuna steaks, 1-inch thick
• 1/4 cup extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon freshly grated ginger root
• 1/4 teaspoon crushed red pepper flakes
• 4 (1/2-inch thick) fresh pineapple rings
• 1 tablespoon clarified butter
• 1/4 teaspoon flaky sea salt
• 1 tablespoon thinly sliced scallions
• 1 teaspoon toasted white sesame seeds

Instructions

1. Pat the ahi tuna steaks dry with paper towels to ensure proper searing.
2. Whisk together the extra-virgin olive oil, low-sodium soy sauce, freshly squeezed lime juice, toasted sesame oil, freshly grated ginger root, and crushed red pepper flakes in a shallow dish.
3. Place the tuna steaks in the marinade, turning to coat all surfaces evenly.
4. Marinate the tuna at room temperature for exactly 15 minutes—do not exceed to prevent texture breakdown.
5. Preheat a grill or grill pan to high heat, approximately 450°F.
6. Brush the grill grates with clarified butter to prevent sticking.
7. Grill the fresh pineapple rings for 2–3 minutes per side until distinct grill marks form and edges caramelize.
8. Remove the tuna from the marinade, allowing excess to drip off.
9. Grill the tuna steaks for 90 seconds per side for rare, or 2 minutes per side for medium-rare.
10. Transfer the tuna to a cutting board and rest for 3 minutes to redistribute juices.
11. Slice the tuna against the grain into 1/2-inch thick pieces.
12. Arrange the grilled pineapple rings on plates and top with sliced tuna.
13. Sprinkle with flaky sea salt, thinly sliced scallions, and toasted white sesame seeds.

With a firm, buttery texture and clean sear, the tuna melts alongside the smoky-sweet pineapple. This dish shines when served over coconut rice or alongside a crisp, citrus-dressed slaw for contrast. Leftovers? Thinly slice and toss into a next-day grain bowl for a refreshing lunch.

Conclusion

From quick weeknight dinners to impressive entertaining options, these 22 ahi tuna steak recipes offer endless inspiration for your grill. I hope you find some new favorites to try! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards so you can easily reference these delicious ideas all grilling season long.