My wife and I have division of labor. I am allowed to find recipes, but not to cook them. Something about my being cavalier in the kitchen. Suzi cooks. I clean. So, I am the alpha and omega of our meals. She is just the middle man. Or woman. Or whatever.

She’s really good [and a better cook that I am]

“I brought up tuna. Find us a recipe.” She had also brought up orange juice, so, when I found this recipe it seemed perfect. A pointed marinated of fresh OJ with soy sauce and herbs cut straight from our garden. And, best of all, marinating time was a modest 30 minutes. Perfect for a day spent running errands and working in the garden.

You don’t taste the soy. Or the garlic. The herbs are there. And the OJ? It’s very there. Just a lovely frosting of flavor to that very meaty tuna.

On hot summer days, this is a quick, easy dish to prepare. Pair it with some summer corn, perhaps a salad, surely some chilled rose wine, and you have a summer meal of substance and surprise.

Orange Juice and Soy Sauce Marinated Tuna Steak

Yield: Serves 4


  • ¼ cup orange juice
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks


In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for high heat.

Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.


Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/40th second at ISO‑500