Grilled Tuna Steaks Cherry Tomato, Mint and Ginger Salad

Grilled Tuna Steaks Cherry Tomato, Mint and Ginger Salad
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • 4 x 4 oz
    (4 x 110 g)

    Germon tuna steaks

  • sufficient quantity, olive oil

  • salt and pepper, to taste

  • 32

    cherry tomatoes, cut in two

  • 2 Tbsp.
    (30 mL)

    minced fresh ginger

  • 1/2

    bunch of fresh mint, minced

  • 2

    limes, juice only

  • 1/4 cup
    (60 mL)

    olive oil


Preheat barbecue to high. Brush tuna steaks lightly with oil and season to taste. Set aside at room temperature.

In a salad bowl, combine cherry tomatoes, ginger, mint, lime juice and olive oil. Season to taste.

Cook tuna steaks on a very hot grill for 3-4 minutes per side depending on thickness.

Give them a quarter turn halfway through for nice markings. Lay tuna on top of salad and drizzle with a bit of salad dressing (lime juice and olive oil).

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007