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Grilled Paleo Tuna Recipe with Cilantro Lime Marinade

Fresh tuna is a delicious addition to your paleo menu. We love grilling to help keep the fat low, especially since some of us are trying to lose weight while on paleo. If you miss Mexican food because you're trying to eat paleo, this recipe has the flavors we love without all the other stuff. This cilantro lime grilled paleo tuna recipe is great on salads, as main dish, and in wraps.

We shared on our sister site, Just JP, how to use this recipe to make a tuna torta – that's not paleo but it is tasty!

Cilantro Lime Grilled Paleo Tuna Recipe

Fire up the grill and let's get cooking! Here's what you'll need to make this paleo tuna recipe:

Ingredients:

2 fresh tuna filets (can substitute with salmon or mahi mahi, depending on what fish your Walmart stocks)
2 limes, juiced
1/4 cup cilantro diced
2 tsp kosher salt
2 tsp pepper
2 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
olive oil (to brush on fish while on the grill)

Directions:

Mix the marinade and pour over the fish. Marinate for 20-30 minutes in the refrigerator.

Cook the fish on the grill over hot coals with the skin side down.

Cook for 5-10 minutes depending on desired firmness (cook longer for firmer fish). Before flipping, brush with olive oil to prevent the fish from sticking to the grill.

Flip the fish over and peel away the skin.

Continue cooking for 3 minutes. Before removing from the flame, flip the fish to get grill marks on the side the skin was on.

Remove fish from the grill. Serve on a bed of lettuce for a salad or on masked cauliflower with grilled veggies. This paleo tuna recipe is a favorite go-to for fast weeknight meals!

Print

Grilled Paleo Tuna Recipe with Cilantro Lime Marinade

  • Author: Xaver Priest
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 2 fresh tuna filets (can substitute with salmon or mahi mahi, depending on what fish your Walmart stocks)
  • 2 limes, juiced
  • 1/4 cup cilantro diced
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • olive oil (to brush on fish while on the grill)

Instructions

  1. Mix the marinade and pour over the fish. Marinate for 20-30 minutes in the refrigerator.
  2. Cook the fish on the grill over hot coals with the skin side down.
  3. Cook for 5-10 minutes depending on desired firmness (cook longer for firmer fish). Before flipping, brush with olive oil to prevent the fish from sticking to the grill.
  4. Flip the fish over and peel away the skin.
  5. Continue cooking for 3 minutes. Before removing from the flame, flip the fish to get grill marks on the side the skin was on.
  6. Remove fish from the grill. Serve on a bed of lettuce for a salad or on masked cauliflower with grilled veggies.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What's your favorite way to eat tuna? Let us know in the comments!

About the Author

Author Profile

Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.

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