Aunt Shirley’s Tuna Steak

Don’t you love recipes that remind you of people you love? Your grandmother’s chocolate cake… Your mom’s spaghetti… Or in this case, my aunt’s tuna steak!

Aunt Shirley lives in the Cayman Islands and we have loved each other since I was born.


This is me on Shirley’s mom’s porch as a baby!

To know her is to love her. Although we are not technically blood relatives, Aunt Shirley (and all the Roulstone crew!) has been part of my family since she and my mom met in the 70’s. I have learned more from her about life on land and in the water than I could ever hope to recount… I wish I had the time to share half of what she’s taught me about how to catch land crabs, the best way to walk across ironshore, where skillypots hide, how to thatch out of palm tree fronds, or when to pull a lobster out of a coral head.

Even more importantly… Aunt Shirley is THE example of how to be an unfalteringly loyal friend and provider for those she loves. My word limit would get cut off on that part, so I’m going to have to settle for sharing her tuna steak recipe.

Keep in mind this is way better with fresh caught tuna, but we have to do what we can state-side!

Aunt Shirley’s Tuna Steak

Combine equal parts olive oil, rice wine vinegar, lite soy sauce, and minced garlic. The amount of marinade you use will depend on how many steaks you are making. For 6 steaks, I used 1/2 cup of each ingredient. Add black pepper to taste. The tuna soaks up the flavors so well, and as a result you get that perfect rich soy-sour-garlic-savor at the end of each bite.


Thaw tuna, place in a freezer bag, and pour marinade in. Make sure there is plenty to cover each steak! Place flat in fridge for 12 hours, and then flip the bag over. Marinate for another 12 hours.


When ready to cook, grease and heat skillet to medium-high heat. Sear for 3-4 minutes each side. The time really depends on how well you like your fish done. We like our tuna steaks red in the middle with a good sear on the outside; adjust your cooking time accordingly.  


Serve immediately! We typically eat vegetables with ours… Last night I cooked corn on the cob and roasted green beans to go along with it.


This tuna is fantastic. Like “death row meal” fantastic. But there is no way to make you understand from one blog post how much more fantastic Aunt Shirley is. She has loved me (and now my babies!) better than most people I am actually related to. One of the greatest blessings in my life is now a part of my kids’ lives, and I am so thankful.

I’m a few days late – I meant to have this done on her birthday (the 13th). So sorry! Anyways… Happy birthday and I love you, Shir!






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