Barbecued Tuna with Dill Sauce

    22 minutes

    This delicious dill sauce is even better if it's made a day ahead and the flavours are given time to mingle. Serve this at your next fish barbecue!

    51 people made this

    Serves: 2 

    • 1/2 cup (125ml) lemon juice
    • 1/2 cup (125ml) olive oil
    • 2 3cm-thick tuna steaks
    • 1/4 cup spicy brown mustard
    • 1 teaspoon mustard powder
    • 3 tablespoons white sugar
    • 2 tablespoons white wine vinegar
    • 1/3 cup (85ml) olive oil
    • 3 tablespoons dried dill

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Combine the lemon juice with 1/2 cup olive oil in a resealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the barbecue preheats.
    2. Preheat barbecue for high heat and lightly oil the grate.
    3. Whisk the brown mustard, mustard powder, sugar, vinegar and 1/3 cup olive oil together in a bowl; stir in the dill.
    4. Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated barbecue until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

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    Reviews in English (47)


    The marinade is basic at best, and I recommend using one w/ some soy, and ginger added to the basic EVOO Lemon mixture. Now the dill sauce is simply amazing. 4 stars for the sauce alone.  -  04 May 2010  (Review from Allrecipes USA and Canada)


    I enjoyed this recipe. I did not have white wine vinegar, so I used red wine vinegar. Also, I only had 1 tbsp dill. Overall, I thought the recipe was a 4-4.5. My husband didn't like it quite as much and gave it a 3.5-4. I would make it again. I had frozen tuna steaks, so I made them medium well. If I had fresh tuna steaks, I would have done medium rare, which would have improved the overall taste in my opinion.  -  09 Mar 2009  (Review from Allrecipes USA and Canada)


    Made this for dinner tonight and the entire family loved it. Had to make one substitution, stone ground mustard for the spicy brown mustard. The marinade is enough for more than 2 tuna steaks, I had about 8, and it turned out fine. I will definitely make this again!  -  02 Aug 2009  (Review from Allrecipes USA and Canada)