Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Servings: 4



¼ cup orange juice

¼ cup soy sauce

2 tbsp. olive oil

2 tbsp. chopped fresh parsley

1 tbsp. lemon juice

One clove of garlic, minced

½ tsp. Chopped fresh oregano

½ tsp. ground black pepper

4 (4 oz.) tuna steaks



Mix the orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper thoroughly in a sizable non-reactive dish. Turn the tuna steaks in the marinade to coat. Wrap the container in plastic wrap and marinate in the fridge for at least 30 minutes.

Set an outdoor grill on high heat and quickly oil the grates. Shake off excess marinade before removing the tuna steaks; save marinade for basting.

After 5 to 6 minutes on the preheated grill, flip the tuna steaks over and baste with the leftover marinade. Cook for a further five minutes or until the desired doneness. Throw away any excess marinade.