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Defrost the tuna steaks as described below. You can also use fresh tuna steaks too.
Combine the orange zest and juice, balsamic vinegar, soy sauce, ginger, dry mustard, salt, and pepper in a blender or food processor. Pulse until the mixture is smooth and well-blended.
With the motor running, slowly drizzle in the olive oil. This step emulsifies the oil into the marinade, helping everything stay combined. If you add the oil too quickly, the marinade may separate.
Marinate the steaks. I only marinated the tuna for 30 minutes, and it turned out great. Just imagine how much more flavorful it would be with a full 3-hour marinade!
Grill the tuna steaks on your favorite grill to your preferred level of doneness. Since I used previously frozen tuna, I cooked the steaks all the way through so my kids would enjoy them.