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Grilled Blue Fin Tuna with Ginger-Dill Aioli

Renée G.


This has been a favorite recipe to make grilled halibut or salmon with just a few tweaks here and there for several years, and now on to blue fin tuna. Hope you enjoy.


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  • ·
    2 lbs. blue fin tuna, cut into serving sized pieces
  • ·
    2/3 cup vegetable oil
  • ·
    2/3 cup freshly squeezed blood orange juice
  • ·
    1 tbsp. freshly squeezed lemon juice
  • ·
    1 tsp. salt (adjust to your liking)
  • ·
    freshly ground black pepper to taste
  • ·
    1 (1½ inch) piece of ginger, peeled and grated
  • ·
    1½ tbsp. grated garlic
  • ·
    1 onion, peeled and cut into rings (i like vidalia)
  • ·
    ~~ ginger - dill aioli ~~
  • ·
    ½ cup mayonnaise
  • ·
    2 tsp. grated fresh ginger
  • ·
    ½ tsp. minced capers
  • ·
    1 small dill pickle, finely chopped
  • ·
    salt & pepper, to taste

How to Make Grilled Blue Fin Tuna with Ginger-Dill Aioli


  1. Put the tuna into a zip lock bag along with all the other ingredients. Marinate in fridge for at least an hour.

    Lightly oil the grill, and heat to medium-high.

    Discard marinade and wipe tuna down on all sides with paper towels.

    Grill tuna on both sides, rotating ¼ turn on each side to get those nice X grill marks.

    NOTE: Grilling time will depend on thickness of your tuna and your own particular preference.
  2. Ginger - Dill Aioli

    Mix ingredients in bowl and taste; add salt & pepper to your liking.

Printable Recipe Card

About Grilled Blue Fin Tuna with Ginger-Dill Aioli

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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