Grilled tuna with green herb sauce

Grilled tuna with green herb sauce

Points® value
Total Time
25 min
20 min
5 min
Moving the tuna directly from the grill onto the pile of herbs wilts them slightly, while any juices from the fish mix and mingle to help create a rustic condiment. You can swap out the parsley and tarragon for other herbs like chives, cilantro, thyme, or oregano.


Cooking spray

4 spray(s)

Uncooked tuna

24 oz, 4 (6-oz) steaks

Kosher salt

¾ tsp, divided

Black pepper

¼ tsp


1 small, chopped

Fresh parsley

cup(s), coarsely chopped

Fresh tarragon

1 Tbsp, coarsely chopped

Extra virgin olive oil

1 Tbsp

White wine vinegar

2 tsp


  1. Coat a grill rack or large grill pan with cooking spray. Preheat the grill to high.
  2. Season the fish with 1⁄2 tsp salt and the black pepper. Combine the shallot, parsley, and tarragon on a large cutting board and finely chop together.
  3. Coat the fish with cooking spray and transfer to the grill. Cook until grill marks appear but the fish is still rare to medium-rare, about 2 minutes per side.
  4. Stir the oil, vinegar, and remaining 1⁄4 tsp salt into the herb mixture on the cutting board. Place the hot tuna steaks on top of the herbs. Slice the steaks on top of the herbs. Transfer the tuna to a serving platter. Spoon the herb sauce on top.
  5. Serving size: 1 tuna steak and about 1 tbsp sauce