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Dijon Mustard Vinaigrette for Tuna

Yields  1 Cup


  • 3 Tbsp sherry vinegar              
  • 2 Tbsp Dijon mustard              
  • 2 tsp honey                   
  • ¼ cup, chopped cilantro               
  • 2 Tbsp parsley (3 sprigs chopped)
  • 4 cloves garlic (minced)
  • 1/2 tsp sweet paprika              
  • 1 tsp cumin                   
  • ½ tsp coriander               
  • salt & ground black pepper  to taste   


  1. Remove tuna from the refrigerator and season with salt on both sides.  
  2. Combine all the ingredients in bowl with a whisk.  Once you have adjusted the marinade to your taste, add the tuna steaks and marinate for 2-4 hours.
  3. For Grilled Tuna:
  4. Preheat grill to medium, turn to low just before placing the tuna on the grill. Spray both sides of marinated fish liberally, as well as the grill.
  5. Grill the fish (without moving) until grill marks form (approx 1 min) and bottom surface is opaque, about 1 ½ minutes.
  6. Carefully flip, cooking until grill marks form on second side.
  • For Rare: 1 ½ minutes  (opaque with a translucent red center)
  • For Medium Rare: 3 minutes  (opaque with a reddish pink center)
  • For Baked Tuna: Preheat oven to 350 and place the marinated tuna in a sprayed casserole dish.  Place in oven for 10-15 minutes.