Tuna Steak

Tuna is one of my favorite fish. I even love tuna in a can, probably because I don’t think it really tastes like fish. Anyway here is a quick and easy way to grill up a tuna steak.


  • Tuna Steak coated with sesame seeds on the outside (this one was shared by me & my husband and is about 12 ounces)
  • coconut oil melted
  • salt
  • pepper


  • The sesame seeds are completely optional, but at Whole Foods they will add seasonings for free if you ask, so I always get them to coat the outsides of my tuna in their sesame seed mix.  It gives a nice nutty flavor to the steak.  Don’t have them coat the whole thing because you don’t want the seeds to burn when you have it on the grill.
  • Take a basting brush and brush the fish with coconut oil.  Don’t worry if it hardens again like in this image below, once it hits the heat it will liquefy again.
  • Sprinkle fish with salt and pepper to taste.
  • Get your grill as hot as possible, you are going to sear the fish steak.
  • Once the grill is heated up, put the fish on and don’t touch it.  We grilled this one for 1.5 minutes and then flipped for another 1.5 minutes. I like my tuna rare, but if you want it more done I would suggest no more than 2.5 to 3 minutes on each side.
  • I served this with pineapple, mango salsa that I picked up at Whole Foods but you could make your own.

I also served the Tuna Steaks with some veggies that I picked up at the farmers market.  I sliced them up, coated them with melted coconut oil, salt, & pepper, and then threw them in the grill basket. They cooked for approximately 15 minutes BEFORE I put the fish on.

Paleo, Egg Free, Tuna Salad

My husband has a food sensitivity to eggs, so eating certain things are off limits, like mayo.  Usually if we ever do have tuna I just mix it with homemade salad dressing, but that can get boring.  I saw this from Nom Nom Paleo and thought “What a wonderful idea”.  

This is my spin on Tuna Avocado Salad


  • can of tuna drained – I use skipjack tuna 
  • 1 small ripe avocado
  • 1 celery stalk, diced
  • 1 carrot, peeled and diced
  • 1 scallion sliced
  • juice of 1/4 lime
  • salt & pepper
  • handful of cilantro chopped
  • whatever salad fixings you want – I used baby kale, spinach, tomatoes, cabbage mix, homemade pickles, and homemade balsamic vinegar/macadamia nut dressing


  • Mash avocado with fork
  • Add in tuna, celery, carrots, scallions, lime juice, cilantro, and salt & pepper to taste
  • Mix everything together
  • Place on top of salad mixings
  • Enjoy!