We're off to south east asia again for the next leg of our #aroundtheworldin80BBQS journey. The following recipe is easy and packed with heat and flavour.

We love recipes like this at WOWBBQ, simply chop up a load of ingredients and add to a ziplock bag with your meat. Leave to infuse and then grill over direct heat. So simple.

Much like thai food you'll find with vietname cuisine that the key flavours of a dish are sour, bitter, sweet, spicy and salty. This dish beautifully encapsulates the vietnamese style of cooking, sour lime juice, sugar, chillies, fragant mint and salty fish sauce. What a treat.

For a twist we're serving the vietnamese style tuna steaks with a rice noodle salad packed with even more heat and flavour instead of the usual accompaniment of plain white rice.

Vietnamese Style Tuna Steaks


  • Tuna steaks

For the marinade:
(Quantities adjusted for two tuna steaks - approx 250g)

  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil
  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • Juice of two limes
  • 2 garlic cloves, finely minced
  • 1 small handful of fresh coriander, finely chopped
  • 1 small handful of fresh mint, finely chopped
  • 3 spring onions, finely chopped (stalks included)
  • 3 birdseye/thai chillies, finely sliced (seeds included)
  • 2 heaped Tsp of brown sugar


For the noodle salad:

  • Rice noodles (250g pack to serve 2)
  • Juice of one lime
  • 1 garlic clove, finely minced
  • 1 tsp ginger, finely grated
  • 2 tbsp fish sauce
  • 2 hot red chillies, finely sliced
  • 4 tbsp roasted unsalted peanuts, crushed
  • 4 spring onions, finely sliced
  • Pinch of shredded thai basil (optional)
  • Pinch of shredded mint leaves (optional)


To produce this dish we've used the following:

  • Weber Genesis S330
  • Large Drip Trays
  • Gloves


For the tuna:

  • Add your marinade ingredients a large ziplock bag.
  • Mix to combine by lightly squeezing the outside of the bag.
  • Add your tune steaks to the bag one by one.
  • Massage the steaks with the marinade from the outside of the bag to ensure proper coating.
  • Refridgerate overnight so the flavours can soak in.

For the noodle salad:

  • Pour boiling water over the noodles and leave to soak for 10 minutes until soft.
  • Add the garlic, ginger, fish sauce and lime juice to a pestle mortar and smash until you have a very loose paste/sauce.
  • Drain the noodles and add to a bowl with the sauce/paste.
  • Toss the mixture until well combined.
  • Add the spring onion, thai basil, mint leaves, sliced chilli and mix again to combine.
  • Set aside and head to your BBQ to get grilling the Tuna.


  • Preheat the BBQ at a medium-high heat.
  • Lay down the tuna steak on cast iron grates for a beautiful sear, close the lid and wait two minutes.
  • Turn and cook for a further 2-3 minutes until cooked. The tuna steak should have a lovely sear but remain pink in the center.


  • Plate up your tuna steak hot and fresh from the grill with the cold noodle salad.
  • Sprinkle over a generous amount of roasted peanuts.
  • Garnish with a lime cheek for squeezing over the top for an optional fresh zing.

View more Weber BBQ Recipes from WOWBBQ