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Oxmoor House Photo by: Oxmoor House

Grilled Thai-Spiced Tuna Steak

Red curry paste gives this tuna dish spiciness and depth of flavor. The sweetness from the vibrantly colored accompanying salad balances the heat and adds a burst of fresh flavor to the meal. Use less curry paste, if you prefer.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1 tuna steak and 1 lime wedge)
  • Cook time:4 Minutes
  • Prep time:3 Minutes


  • 4 (6-ounce) sushi-grade tuna steaks (1 inch thick)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon red curry paste (such as Thai Kitchen)
  • Cooking spray
  • 4 lime wedges


1. Prepare grill.

2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.

3. Place fish on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Serve with lime wedges.

Serve with: Edamame and Roasted Red Pepper Salad

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 0.0%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 42.1g
  • Carbohydrate: 2.3g
  • Fiber: 0.5g
  • Cholesterol: 78mg
  • Iron: 1.1mg
  • Sodium: 436mg
  • Calcium: 361mg

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Grilled Thai-Spiced Tuna Steak recipe