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The Quiet Harbor in a Bustling City: Leeward and The Tuna
Portland is a city that buzzes with energy. There are so many amazing restaurants so much to see. Sometimes in the middle of all that wonderful noise you just want to find a quiet harbor. A place to catch your breath.
I was wandering down a side street in the Old Port. I saw a place with a simple beautiful name. Leeward. It sounded so calm so peaceful. It felt like a promise.
I walked inside and the whole world went quiet. The room was beautiful. It was full of soft light and warm wood. It felt like a sanctuary. It was a calm beautiful space where you could just relax and be happy. It was buzzing with a gentle energy not a loud one.
I found a seat and looked at the menu a perfect little list of Italian inspired dishes. Everything looked so thoughtful. My eyes went to the Grilled Blue-fin Tuna. It sounded so simple so pure.
When the plate came it was a picture of confidence. A perfect thick steak of bluefin tuna. It had a beautiful dark char from the grill. That was it. No fancy sauce. Nothing to hide behind.
I took a bite. And it was a moment. The outside was smoky and savory from the grill. The inside was a perfect warm rare. It melted in my mouth. The quality of the fish was just incredible. This was a dish that showed a deep respect for a beautiful ingredient.
This was food with a philosophy. A place with a soul.
I got to talking with my server. I asked him “I have to ask about the name. It’s so beautiful. What does Leeward mean?”
He smiled a big warm smile. “It’s a sailing term” he said. “It means the side of the boat that’s sheltered from the wind. A calm spot.”
He told me that’s what the owners wanted to create. A warm welcoming refuge from the world. A calm harbor for the neighborhood. A place where you could come and feel taken care of.
And in that moment my perfect piece of tuna made complete beautiful sense.
It was the entire story of Leeward on a plate. It was food that was calm and confident. It didn’t need to shout. It was a perfect ingredient treated with incredible skill. Just like the restaurant itself.
I left Leeward feeling so peaceful and so happy. I had found more than just a great meal. I had found that quiet harbor. A beautiful delicious reminder that sometimes the most special places are the ones that give you a moment of peace.
Chasing That Perfect Char: A Tuna Adventure at Home
That piece of tuna at Leeward was so simple and so perfect it changed the way I think about grilling fish. It’s not about marinades or complicated sauces. It’s a love story between a great piece of fish and a very hot fire. Trying to capture that at home is a thrilling little kitchen challenge.
The whole adventure begins with the tuna itself. You have to find the best possible piece you can. A beautiful thick steak of sushi grade bluefin tuna. This is the main character of the story. You can’t fake quality here. I take it out of the fridge a little while before I cook it so it’s not ice cold in the middle.
Now for the seasoning. I keep it as simple as they did at Leeward. I pat the tuna steak completely dry with a paper towel. This is the secret to getting a great sear. Then I rub it all over with a little bit of good olive oil and give it a very generous sprinkle of flaky sea salt and fresh cracked black pepper. That’s it. You don’t want to hide the beautiful flavor of the fish.
The most important part of this whole story is a screaming hot grill. Whether it’s a gas grill or a charcoal grill it has to be as hot as you can get it. You want to hear a loud aggressive sizzle the second that fish hits the grates. This is a story of speed.
I lay the tuna steak on the hot grate and I don’t touch it. I let it be. For a minute maybe a minute and a half. Just long enough for the grill to work its magic and create a beautiful dark crust. Then a quick confident flip. The other side gets the same fast and furious treatment.
The goal is to get that perfect char on the outside while the inside is still a beautiful warm rare. I pull it off the grill and let it rest for a minute. Then I slice it thick. That first look at the cross section is always a beautiful moment. That dark smoky crust giving way to that perfect ruby red center. It’s a taste of that calm beautiful night in Portland. A simple perfect piece of the sea.
Chef’s Notes: Grilled Tuna Steak
• Pat tuna dry before seasoning – This helps the salt and pepper adhere and ensures a clean sear with crisp edges.
• Use room-temperature tuna for even cooking – Cold steaks can seize on the grill and cook unevenly. Let them sit out for 15–20 minutes before grilling.
• Whisk marinade until fully emulsified – The lemon juice tenderizes, the oil protects, and the honey adds caramelization. A balanced blend is key.
• Brush marinade generously – Coat both sides and let rest in the fridge for 15–20 minutes. This infuses flavor without overpowering the fish.
• Grill at high heat for a quick sear – Tuna cooks fast. Aim for 2–3 minutes per side for medium-rare with a rosy center. Don’t walk away!
• Let steaks rest before slicing – This redistributes juices and keeps the texture tender. Slice crosswise for elegant presentation.
• Garnish with fresh herbs and lemon wedges – Adds brightness and visual pop. Cilantro, parsley, or chives all work beautifully.
• Serve with light sides – Coconut rice, grilled vegetables, or arugula salad complement the bold flavors without competing.
• Add heat or crunch – Red pepper flakes or toasted sesame seeds elevate the marinade and add texture contrast.
• Use leftovers creatively – Slice into grain bowls, lettuce wraps, or chilled noodle salads for a protein-packed lunch.
Grilled Tuna Steak
Ready to dazzle your taste buds? This show-stopping grilled tuna steak combines a tangy honey-soy-lemon marinade with a lightning-fast sear for a mouthwatering dish that’s juicy inside and charred outside. Channel the excitement of a top chef as you harness simple pantry staples—olive oil, garlic, lemon, soy, honey—and transform fresh tuna into a restaurant-quality masterpiece in under 40 minutes! Bold flavors, minimal fuss, and maximum wow factor make this recipe a must-try for seafood lovers and grill masters alike.
2
servings25
minutes6
minutes450
kcal5
minutes36
minutesKeep the screen of your device on
Ingredients
- Fish Seasoning
Four 5–6 oz sushi-grade tuna steaks patted dry and room temperature
Kosher salt and freshly cracked black pepper to taste
- Citrus-Honey Marinade
¼ cup extra-virgin olive oil
4 cloves garlic finely minced
2 teaspoons lemon zest from about 1 lemon
2 tablespoons freshly squeezed lemon juice
2 teaspoons low-sodium soy sauce or tamari
2 teaspoons runny honey
- Garnish
¼ cup finely chopped cilantro or flat-leaf parsley
1 lemon halved into wedges
- Alternative Ingredients
Tuna steaks: substitute with salmon fillets or swordfish for a milder flavor.
Olive oil: use avocado oil or grapeseed oil for a higher smoke point.
Fresh garlic: swap in ½ teaspoon garlic powder if you’re out of fresh cloves.
Lemon: lime zest and juice work well if lemons are unavailable.
Soy sauce: replace with coconut aminos or tamari to make gluten-free.
Honey: use maple syrup or agave nectar for a vegan-friendly option.
Fresh herbs: swap cilantro with basil or chives for different aroma.
Directions
- Prep Dry Rub – Pat each tuna steak dry using paper towels. Season both sides lightly with kosher salt and black pepper. This helps the marinade cling better and ensures a crisp sear. (Approx. 5 min)
- Marinade Mix – In a medium bowl, whisk olive oil, minced garlic, lemon zest, lemon juice, soy sauce, and honey until fully integrated. The acid tenderizes protein, while oil protects against grill drying. (Approx. 3 min)
- Coat Rest – Brush the marinade over both sides of the steaks. Cover and refrigerate for 15–20 minutes so flavors penetrate. Optionally, turn halfway for even coverage. (Approx. 20 min)
- Grill Sear – Preheat gas or charcoal grill to medium-high heat (about 450 °F). Oil the grates to prevent sticking. Place steaks on hot grill and sear 2–3 minutes per side for medium-rare, turning once with tongs. (Approx. 6 min)
- Rest Slice – Transfer steaks to a cutting board. Let rest for 5 minutes to redistribute juices. Slice crosswise into ½ inch slices, then arrange on a serving platter and garnish with herbs and lemon wedges. (Approx. 5 min)
Equipment
- Chef’s Knife
- Cutting Board
- pastry brush
Notes
- • Ensure your grill grates are super clean and well-oiled to prevent sticking.
• For even cooking, bring tuna to room temperature before grilling.
• Serve alongside grilled asparagus, a crisp arugula salad, or coconut rice for a balanced meal.
• Add a pinch of red pepper flakes to the marinade for a spicy kick, or finish with toasted sesame seeds for extra texture.
• Leftover slices make a fantastic protein boost atop grain bowls or wrapped in lettuce cups for lunch.
Nutrition Facts
- Serving Size: 1g
- Calories: 450kcal
- Fat: 16g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 10g
- Cholesterol: 140mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 4g
- Protein: 40g
- Vitamin A: 100IU
- Vitamin C: 10mg
- Calcium: 15mg
- Iron: 1mg
FAQs: Grilled Tuna Steak
What’s the secret to achieving that perfect sear on tuna steaks?
At Leeward, chefs focus on high heat and timing. The Leeward technique uses a quick 2–3 minute sear per side to lock in moisture while keeping the center beautifully rosy. It’s this balance that makes every Leeward-style tuna steak tender, juicy, and restaurant-worthy.
Can I marinate the tuna for longer than 20 minutes?
Leeward recommends keeping the marination time short to preserve the texture of fresh tuna. If left too long, the acid can “cook” the surface—something Leeward avoids to maintain that delicate, meaty bite. It’s all about restraint and precision, the Leeward way.
What’s the best type of tuna for this recipe?
Sushi-grade tuna is the gold standard at Leeward, prized for its rich flavor and clean finish. The chefs at Leeward prefer yellowfin or bluefin tuna for grilling, as both hold their shape well. Choosing the freshest cut possible keeps the dish in line with Leeward’s high-quality seafood standards.
Can I cook the tuna well done instead of medium-rare?
You can, though Leeward encourages a medium-rare doneness to highlight tuna’s buttery texture. Overcooking can make it dry, which is why Leeward chefs rely on quick, high-heat grilling. It’s a signature Leeward touch that preserves both flavor and tenderness.
What sides pair best with grilled tuna steak?
Leeward often serves its tuna alongside coconut rice, seared asparagus, or an arugula salad. These sides enhance the clean, coastal flavors Leeward is known for. A drizzle of citrus or soy glaze, as done at Leeward, brings everything together beautifully.
More Recipes
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Zesty Tuna Carpaccio
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Fiery Tuna Bruschetta
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