Grilled Tuna Steak Tacos with Crunchy Coleslaw

Delicious marinated and grilled tuna steaks form the foundation of these mouthwatering Tuna Steak Tacos. Simple to prepare yet impressive to serve, these grilled tuna tacos elevate the classic fish taco with bold Asian-inspired flavors.

Seared Tuna Tacos

This recipe looks and tastes gourmet but is surprisingly straightforward. The key is using good-quality, wild-caught tuna when possible. The tuna is briefly marinated, seared on the grill, and served with a crisp Asian-style coleslaw and a tangy sriracha mayo—simple components that come together into a vibrant, satisfying taco.

Ingredients

• Tuna Steaks – Two steaks totaling about 1 pound (two half-pound steaks). Thicker, slightly smaller steaks tend to work better than very wide, thin ones.
• Soy Sauce – Used in the marinade and the slaw dressing; low-sodium works fine if preferred.
• Sesame Oil – Adds flavor and helps prevent the tuna from sticking to the grill; used in both the marinade and slaw.
• Cabbage Coleslaw Mix – A 14-ounce bag with green cabbage, red cabbage, and carrots makes the slaw quick and easy.
• Lime – Fresh lime juice brightens the coleslaw dressing.
• Honey – A touch of sweetness for balance in the slaw.
• Mayo – The base for the sriracha mayo; adjust to taste.
• Sriracha – Mix into the mayo to your preferred heat level.
• Corn Tortillas – Small corn tortillas are recommended, though small flour tortillas can be used if preferred.
• Sesame Seeds – A finishing garnish that adds texture and visual appeal.

See the recipe card below for exact quantities and full ingredient breakdown.

Instructions

1. Marinate the tuna: Place the steaks in a shallow dish or resealable bag and pour 1/4 cup soy sauce plus 2 teaspoons sesame oil over them. Refrigerate, covered, for at least 30 minutes and up to 6 hours. Fish absorbs marinades quickly, so overnight is unnecessary.

2. Prepare the coleslaw: In a large bowl whisk together the juice of one lime, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon honey. Add the cabbage mix and toss until evenly coated. The slaw can be made up to two hours ahead.

3. Make the sriracha mayo: Combine 3 tablespoons mayonnaise with about 1 teaspoon sriracha, adjusting the amount for desired spice.

4. Grill the tuna: Preheat the grill to medium-high. Remove the steaks from the marinade and shake off excess. Grill 3 minutes per side (about 6 minutes total) for a nicely seared exterior and tender, slightly pink center. Let the steaks rest for 3–5 minutes before slicing.

5. Warm the tortillas: While the tuna rests, reduce the grill to low and warm tortillas in a single layer for 1–2 minutes per side. Keep them wrapped in a clean towel to stay warm and pliable.

6. Assemble the tacos: Slice the tuna against the grain into strips. Build each taco with a handful of coleslaw, sliced tuna, a drizzle of sriracha mayo, and a sprinkle of sesame seeds. Serve immediately and enjoy.

Tips, Tricks, and Questions

What is the difference between ahi tuna and regular tuna?

“Ahi” is Hawaiian for Yellowfin tuna. You may also see Albacore, Bigeye, and Bluefin labeled at markets. All can be used here, though Yellowfin, Bigeye, or Bluefin are commonly preferred for steaks. Albacore is the milder, “white tuna” option.

My tuna is still pink in the middle — is that okay?

Yes. Tuna is often served with a pink center; it remains tender and flavorful that way. If you prefer it more well done, simply grill a little longer, but be careful not to overcook.

Serving suggestions

• Pair the tacos with roasted or air-fried baby potatoes, roasted broccoli, or sweet potato wedges for a complete meal.
• A simple side salad also complements the bright slaw and rich seared tuna.

Yield: 4 servings

Tuna Steak Tacos

Seared tuna steaks with an Asian-style slaw, sriracha mayo, and sesame seeds—an easy, impressive fish taco with bold flavors.

Prep Time
10 minutes

Cook Time
8 minutes

Total Time
18 minutes

Ingredients

For the Tuna:

• 2 half-pound tuna steaks* (1 lb total)
• 1/4 cup soy sauce
• 2 tsp sesame oil

For the Coleslaw:

• 1 14-ounce bag cabbage coleslaw mix
• 1 lime, juiced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey

For the Sriracha Mayo

• 3 tbsp mayonnaise
• 1 tsp sriracha (adjust to taste)

For Serving

• 12 small corn tortillas
• Sesame seeds for garnish

Instructions

1. Marinate the tuna with soy sauce and sesame oil; refrigerate at least 30 minutes.
2. Make the coleslaw dressing (lime juice, soy sauce, sesame oil, honey) and toss with the cabbage.
3. Mix mayo and sriracha to make sriracha mayo.
4. Grill tuna over medium-high heat, about 3 minutes per side. Rest 3–5 minutes.
5. Warm tortillas briefly on the grill, keeping them wrapped in a towel.
6. Slice the tuna against the grain, assemble tacos with slaw, tuna, sriracha mayo, and sesame seeds.

Notes

*2 steaks equal 1 pound total. For clean slices, cut perpendicular to the grain of the fish.

Nutrition Information:

Yield:

4

Serving Size:

3 tuna tacos

Amount Per Serving:
Calories: 536
Total Fat: 21g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 1577mg
Carbohydrates: 48g
Fiber: 9g
Sugar: 8g
Protein: 42g

Nutritional data is approximate; final values depend on exact ingredients and portions used.

And make sure you are following me on social media for more recipes!