Grilled Tuna Steaks served with grilled lemon and an easy homemade Gremolata makes a healthy meal perfect for hot summer nights.
Many people avoid cooking fish because they are afraid of overcooking it and/or they do not want the smell in their home. If that is you, this is a great recipe to try. You only need to grill it (outside 🙂 ) for a few minutes a side for flavorful perfection.
The gremolata is so simple and easy to make, plus it adds a nice flavor balance to the tuna steaks. If you want to add a little pizzazz, add some chopped preserved lemons to it, if you have them. The brining of the lemons draws out the water and makes the lemon taste really shine.
Serve it with a grilled lemon half and this dish is amazing.
Need more great cookout recipes? Check out these fabulous dishes made by some of my favorite bloggers:
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Grilled Tuna with Homemade Gremolata
- 4 6-ounce sushi-grade tuna steaks (approximately ¾” thick)
- 2 tablespoons extra virgin olive oil
- Italian seasoning (to taste)
- sea salt
- black pepper (to taste)
- 2 large lemons (cut in half)
- ¼ cup fresh parsley leaves (finely chopped)
- 1-2 teaspoons organic lemon zest
- 1 large clove garlic (finely chopped)
- sea salt and black pepper (to taste)
- 1-2 teaspoons preserved lemon (finely chopped (optional))
- Spray grates of grill with non-stick cooking spray and set heat to high.
- While grill is heating, prepare the gremolata by combining the parsley, lemon zest, garlic and preserved lemon (if using) in a small bowl. Season with salt and black pepper, to taste, and set aside.
- Brush tuna steaks with olive oil and sprinkle with Italian seasoning, sea salt and black pepper, to taste.
- Place tuna steaks and lemon halves over direct heat. Cook tuna for 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.
- Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata.