By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
307 cal · 30 min
Grilled Tuna Steaks with Tabasco Tomato Salsa
Recipe GLPRc17f03d842b1c9
Succulent grilled tuna steaks seasoned with salt and pepper, topped with a zesty fresh tomato salsa made with cherry tomatoes, cilantro, cider vinegar, and a kick of Tabasco sauce. A light, protein-rich dish that's naturally gluten-free and dairy-free, perfect for a healthy lunch or dinner.
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Ingredients
2 3-ounce steaks Tuna steaks
10 ounces Cherry tomatoes, chopped
1 teaspoon Cider vinegar
¼ cup Fresh cilantro, minced
3 tablespoons Olive oil, divided
¼ teaspoon Black pepper
¼ teaspoon Salt
½ teaspoon Tabasco Original Red Sauce
Directions
Preheat your grill to medium heat and allow it to warm for about 5 minutes. While the grill heats, prepare the salsa by combining the chopped cherry tomatoes, minced cilantro, cider vinegar, 1 tablespoon of olive oil, and Tabasco sauce in a bowl. Stir gently to combine. Taste the salsa and add more Tabasco if you prefer it spicier. Set the salsa aside.
Pat the tuna steaks dry with paper towels. Brush both sides of each steak with the remaining 2 tablespoons of olive oil. Season each steak evenly with salt and black pepper on both sides.
Place the tuna steaks on the preheated grill. Cook for about 2 minutes per side, turning only once or twice to develop a seared crust while keeping the interior tender. Tuna is best when cooked to an internal temperature of 145°F (63°C) for medium-rare doneness, or cook to your preferred doneness. Total cooking time should be 4-8 minutes depending on thickness and desired doneness.
Remove the grilled tuna steaks from the grill and transfer to a serving plate. If desired, slice each steak into portions and arrange on individual plates. Top generously with the Tabasco tomato salsa and serve immediately while the tuna is still warm.
Comments
Tuna steaks and cherry tomatoes are reliably stocked at Harris Teeter, Food Lion, and Publix, making this accessible without special trips; Tabasco lives in most grocery aisles. The real cost driver is the tuna itself—figure $12–16 for two quality steaks—but the minimal ingredients and simple technique keep the per-serving price under $8. The 30-minute claim is honest: 5 minutes prep, 10–15 minutes grilling and salsa assembly. This is a same-night dish with no real leftovers (reheated tuna turns rubbery), so it's built for two and works as a weeknight dinner only if you plan to eat it fresh.
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