Grilled Tuna with Turf Sides

Name: Grilled Tuna with Turf Sides
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 (6 oz) tuna steaks; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon fresh ginger, minced; Salt and pepper to taste; 2 large potatoes, peeled and diced; 2 tablespoons butter; 1/4 cup milk; Salt and pepper to taste; 8 asparagus spears, trimmed; 1 tablespoon olive oil

Highlighted under: Simple & Tasty Meals

When I first stumbled upon the idea of pairing grilled tuna with turf sides, I knew I had to try it. The combination of flaky, perfectly charred fish and savory sides was something I couldn't resist. I experimented with different seasonings and cooking methods, ultimately landing on a simple yet delicious marinade that enhances the tuna's natural flavor without overpowering it. Trust me, this dish is a showstopper that's surprisingly easy to make at home.

Created by

Lena

Last updated on 2026-01-05T22:49:27.991Z

During one of my weekend cook-offs, I decided to take my love for grilling to new heights by incorporating tuna steaks into our menu. After pondering several side options, I realized that combining them with classic turf sides, like garlic mashed potatoes and grilled asparagus, would create a robustly satisfying meal. The key is in the marinade; a blend of soy sauce with ginger and a hint of sesame oil perfectly complements the fish.

As I fired up the grill, I made sure to get the tuna steaks seared just right—it's crucial not to overcook them to retain that tender, juicy texture. Pairing the rich tuna with the grassy flavor of asparagus and the creamy potatoes created a well-rounded dish I would make again and again.

        Why You'll Love This Recipe
        The smoky flavor that elevates the tuna's natural taste
A perfect balance of freshness from the sides
Quick to prepare, making it a great weeknight dinner

      

Mastering the Marinade

The marinade for the tuna is crucial to achieving that delicious, smoky flavor. When mixing soy sauce and sesame oil, be sure to use quality ingredients. Low-sodium soy sauce can be a great alternative if you're watching your salt intake, allowing you to enjoy the dish without compromising flavor. Letting the tuna marinate for at least 10 minutes helps the flavors penetrate the fish; however, don’t exceed 30 minutes to avoid overly salty or mushy tuna.

One key to a successful marinade is ensuring that the ginger is finely minced. This allows the ginger's flavor to infuse thoroughly and avoids large chunks that can be overwhelming. I like to crush the ginger with the side of my knife first for a finer dice. If you prefer a little heat, consider adding a pinch of red pepper flakes to the marinade for an extra kick.

Perfecting the Potatoes and Asparagus

For creamy mashed potatoes, the ratio of butter to milk is key. I recommend starting with 2 tablespoons of butter and 1/4 cup of milk; you can adjust these amounts based on your desired creaminess. After mashing, looking for a smooth texture with no lumps is essential. If you happen to have leftover mashed potatoes, they can be stored in the refrigerator for up to three days or frozen for a month — perfect for easy reheating later.

When grilling asparagus, it's important to choose spears that are about the same thickness to ensure even cooking. A vibrant green color with slight char marks indicates that they are perfectly cooked, around 4 to 5 minutes on the grill. If you don’t have fresh asparagus, green beans or zucchini can make for great substitutes.

Ingredients

For the Grilled Tuna

2 (6 oz) tuna steaks
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon fresh ginger, minced
Salt and pepper to taste

For the Turf Sides

2 large potatoes, peeled and diced
2 tablespoons butter
1/4 cup milk
Salt and pepper to taste
8 asparagus spears, trimmed
1 tablespoon olive oil

Cooking Instructions

Prepare the Marinade

In a small bowl, whisk together soy sauce, sesame oil, minced ginger, salt, and pepper. Coat the tuna steaks in the marinade and let them rest for 10 minutes.

Cook the Potatoes

While the tuna marinates, place diced potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper.

Grill the Tuna

Preheat a grill or grill pan over medium-high heat. Cook the marinated tuna steaks for about 3-4 minutes on each side, or until desired doneness is reached.

Grill the Asparagus

Toss the asparagus with olive oil, salt, and pepper. Grill alongside the tuna for about 5 minutes, until tender and charred.

Serve

Plate the grilled tuna with a generous side of garlic mashed potatoes and grilled asparagus. Enjoy!

Pro Tips

For an extra burst of flavor, sprinkle sesame seeds over the grilled tuna just before serving. You can also substitute the asparagus with other seasonal vegetables like zucchini or bell peppers.

Serving Suggestions

While the grilled tuna, garlic mashed potatoes, and asparagus create a deliciously complete meal, consider serving this dish with a light citrus salad to further enhance the flavors. A simple mix of arugula, orange segments, and a drizzle of balsamic vinaigrette balances the richness of the grilled fish and creamy potatoes beautifully.

For those who enjoy a bit of heat, topping the grilled tuna with a squeeze of fresh lime juice or a sprinkle of chili flakes can offer an extra layer of flavor. Pairing this dish with a chilled white wine, like a Sauvignon Blanc, can elevate the meal, bringing out the nuances of the marinade and sides.

Storage and Reheating

If you have leftovers, store the grilled tuna and sides separately in airtight containers in the refrigerator. The tuna is best enjoyed fresh due to its tender texture, but it can be eaten within two days if stored properly. To reheat, place it in a pan over low heat to avoid drying it out, checking frequently until warmed through.

Mashed potatoes can also be easily reheated. I recommend adding a splash of milk or cream when reheating to restore their creamy consistency. As for the asparagus, a quick stir in a hot pan for a minute will bring back their vibrancy without compromising their grilled flavor. Enjoying your leftovers can still be delightful with the right care!

Questions About Recipes

→ Can I use frozen tuna steaks?

Yes, but make sure to thaw them completely and pat them dry before marinating.

→ What can I substitute for soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a lighter flavor.

→ How do I know when tuna is cooked perfectly?

Tuna is ideally cooked when it is still slightly pink in the center; overcooking can lead to a tough texture.

→ Can the sides be prepared in advance?

Absolutely! You can make the mashed potatoes a day ahead and reheat them when ready to serve.