Grilled Jalapeño-Lime Marinated Tuna


  • 12 oz Tuna Steak

  • 1 red onion, sliced round

  • 3 tablespoons Bragg's Liquid Amino

  • 2 boxes of Fresh spinach leaves

  • 1/2 cup cilantro lightly chopped

  • Juice of one whole lime

  • 2-3 tablespoons olive oil

  • 1 1/2 cloves of garlic

  • 1/2 jalapeno lightly chopped

  • 1 teaspoon dijon mustard

  • 1 teaspoon kosher salt

  • ½ teaspoon fine pepper

  • Coarse sea salt


  1. Marinate your tuna in a tight sealed bag with 1 tablespoon olive oil, liquid aminos, coarse sea salt, and cracked black pepper for about 1 hour or so in the refrigerator. If you have the time to spare, best to do it over night to really let the salt absorb.

  2. In the meantime, combine the cilantro, lime, olive oil, garlic, jalapeno, mustard and pepper and mix it in a food processor, until the consistency becomes watery, and thick.

  3. Once the tuna has absorbed the spices and oil, heat a pan grill pan with 2 tablespoons of olive oil and sauté the red onions, about 7 minutes.

  4. Place the fish on top. Drizzle some of the jalapeño marinade on top and let the fish cook for about 5-10 minutes, covered.

  5. Once the fish starts to darken, flip it over and let it cook for another 10 minutes, covered.

  6. Once the fish is ready, thinly slice it and place on a bed of spinach. Pour remaining or desired amount of jalapeño lime marinade on top and serve.

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