Grilled Tuna Steak Tacos with Coleslaw Recipe

My Summer of Tuna Tacos

I first made these tacos on a hot July night. My grandson was visiting. He said fish tacos sounded “weird.” But he ate four of them! I still laugh at that.

This recipe matters because it’s fast. You get a fancy meal without fuss. It turns a simple steak into a party on a plate. What’s your favorite “weird” food that surprised you?

Why the Marinade is Magic

Do not skip the marinade. Let the tuna sit in the soy and sesame oil. It needs a good thirty-minute nap in the fridge.

This bath makes the tuna tasty and tender. It soaks up all that salty, nutty flavor. Fun fact: Sesame oil isn’t for cooking. It’s for flavor. You add it after the heat is off. Doesn’t that smell amazing?

The Crunchy, Tangy Slaw

The coleslaw is the best part. It’s not your usual mayo-heavy kind. It’s light and zingy from the lime.

Mix the lime juice, soy, oil, and honey first. Then toss the cabbage in. This keeps the slaw crisp. It matters because the crunch balances the soft tuna. Do you like your slaw creamy or tangy like this?

Grilling and Resting

Get your grill nice and hot. Three minutes per side is perfect for the tuna. You want it just cooked through.

Then, let it rest. This is a big lesson. Resting lets the juices settle back in. If you slice it right away, all the good flavor runs out. While it rests, warm your tortillas on the cool part of the grill.

Building Your Taco

Now for the fun part! Slice the tuna into strips. Grab a warm tortilla. Add a handful of that crunchy slaw first.

Top with the tuna strips. Drizzle on the spicy mayo. A sprinkle of sesame seeds finishes it. This matters because every bite has it all: cool, hot, crunchy, soft. Will you use the sriracha mayo or try something different?

Ingredients:

Ingredient	Amount	Notes
Tuna steaks	2 half-pound (1 lb total)	For the Tuna
Soy sauce	1/4 cup + 2 tablespoons	Divided: 1/4 cup for tuna, 2 tbsp for slaw
Sesame oil	2 tsp + 1 tsp	Divided: 2 tsp for tuna, 1 tsp for slaw
Cabbage coleslaw mix	1 (14 oz) bag	For the Coleslaw
Lime	1	Juiced, for coleslaw
Honey	1 teaspoon	For the coleslaw dressing
Mayo	3 tablespoons	For the Sriracha Mayo
Sriracha	1 teaspoon	For the Sriracha Mayo
Corn tortillas	12	For serving
Sesame seeds	For garnish	For serving

My Seaside Taco Night Secret

Hello, my dear! Let’s make something fresh and fun. I remember my first grilled tuna taco. My grandson made them on a beach trip. The smell of the grill mixed with the salty air. It was pure happiness on a plate. Now, I make them for a quick, special dinner. They feel like a summer vacation at home. Doesn’t that sound lovely?

Here is how we make them together. It’s easier than you think. Just follow these simple steps.

Step 1: Marinate the Tuna

First, we give our tuna a flavor bath. Put the steaks in a bowl. Pour the soy sauce and sesame oil over them. Let them rest in the fridge. Thirty minutes is perfect. I sometimes read a chapter of my book while I wait. (A hard-learned tip: Use a zip-top bag for the marinade. It coats every bit and makes less mess to clean!)

Step 2: Make the Slaw

Now, let’s make the crunchy coleslaw. Whisk the lime juice, soy sauce, oil, and honey in a big bowl. Doesn’t that smell amazing? Toss in the bag of cabbage mix. Stir it all up until it’s shiny and happy. This slaw is so good, you might eat it with a spoon. I still laugh at that.

Step 3: Spicy Mayo

Time for the spicy kick! Mix the mayo and sriracha in a small cup. Stir until it’s a pretty pink color. Taste a tiny bit on your finger. Do you like it more spicy or mild? How do you like your spice level? Share below!

Step 4: Grill the Tuna

Fire up the grill to medium-high. Cook the tuna steaks for three minutes per side. We want nice grill marks. Let the cooked tuna rest on a plate. This keeps all the tasty juices inside. Trust me on this.

Step 5: Warm Tortillas

Turn the grill down to low. Warm your corn tortillas for just a minute per side. They get little toasty spots. Wrap them in a clean kitchen towel. This keeps them warm and soft for everyone.

Step 6: Assemble & Serve

Slice the rested tuna into strips. Now for the fun part! Build your taco. Start with slaw, add tuna, drizzle with pink mayo. Finish with a sprinkle of sesame seeds. Then take that first wonderful bite.

Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Seafood

Three Tasty Twists to Try

This recipe is like a favorite story. You can tell it a new way each time. Here are three fun twists I love.

• Sweet & Tropical: Add chopped mango or pineapple to your coleslaw. It’s a sunny, sweet surprise.
• Crunchy Peanut: Mix a spoon of peanut butter into the sriracha mayo. Top tacos with crushed peanuts.
• No-Grill Needed: Use a hot skillet for the tuna. Warm tortillas right over your stove burner for a quick char.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Setting the table is part of the joy. I like to put everything in little bowls. Let everyone build their own taco. It feels like a party. For sides, simple black beans or grilled corn are perfect. A bowl of cool watermelon cubes is nice too.

For drinks, a cold glass of iced green tea with lemon is refreshing. For the grown-ups, a crisp lager beer pairs beautifully with the grilled fish. The bubbles cut through the rich mayo. Which would you choose tonight?

Keeping Your Tuna Tacos Tasty Later

Let’s talk about keeping these tacos fresh. The tuna and slaw are best eaten right away. But you can prep parts ahead.

Marinate the tuna up to two hours before. Make the coleslaw a few hours early. Keep them separate in the fridge.

I once mixed everything too soon. The slaw got soggy! Now I keep them apart until serving.

Batch cooking is easy here. Double the tuna and slaw for a quick meal tomorrow. This saves you precious time on busy nights.

Have you ever tried storing it this way? Share below!

Simple Fixes for Taco Troubles

Even simple recipes can have hiccups. Here are three common ones.

First, tuna can stick to the grill. Make sure your grill is hot first. I remember when my first steak tore. It was a mess!

Second, corn tortillas often crack. Warm them on the grill first. This makes them soft and flexible.

Third, the slaw might be too wet. Drain your bagged mix first. Or add the dressing just before you eat.

Getting these right builds your cooking confidence. It also makes every bite taste perfect.

Which of these problems have you run into before?

Your Taco Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of regular soy sauce.

Q: What can I make ahead? A: The slaw and sriracha mayo can be made hours early.

Q: I don’t have sesame oil. A: Use olive oil. The flavor will be different but still good.

Q: Can I feed a crowd? A: Absolutely. Just double or triple all the ingredients.

Q: Any optional toppings? A: Sliced avocado or a sprinkle of cilantro are lovely additions.

Fun fact: Tuna is a great source of protein that helps your muscles grow strong!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these bright, tasty tacos. They always feel like a summer celebration to me.

I would be so delighted to see your creation. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats.

Thank you for cooking with me today. I can’t wait to hear about your kitchen adventures.

Happy cooking!

—Anna Whitmore.