Grilled Tuna Steaks topped with an easy homemade Gremolata makes a quick and healthy meal perfect for hot summer nights.

It's time to fire up the grill and enjoy a delicious meal. This delightful Grilled Tuna Steak recipe topped with a homemade Gremolata and served with grilled lemons is a healthy and flavorful meal fit for hot summer nights.

Get ready to impress your taste buds and your friends with this simple yet delicious dish that will become a staple at your cookouts.

grilled tuna topped with gremolata and grilled lemons

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.

What is gremolata?

Gremolata is a simple Italian herb sauce. It combines parsley, garlic, and lemon zest. You can leave it chunky, as in this recipe, or put it in the food processor for a finer sauce.

The fresh parsley and lemon add 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.

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Recipe

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Ingredients

4 6-ounce sushi-grade tuna steaks (approximately ¾ to 1 inch thick)
2 tablespoons extra virgin olive oil
Italian seasoning (to taste)
salt and pepper (to taste)
2 large lemons (cut in half)

Gremolata:

¼ cup fresh parsley leaves (finely chopped)
1-2 teaspoons organic lemon zest
1 large clove garlic (finely chopped)
salt and pepper (to taste)
1-2 teaspoons preserved lemon (finely chopped (optional))

Instructions

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.
¼ cup fresh parsley leaves, 1-2 teaspoons organic lemon zest, 1 large clove garlic, 1-2 teaspoons preserved lemon, salt and pepper
Brush tuna steaks with olive oil and sprinkle with Italian seasoning salt and pepper, to taste.
4 6-ounce sushi-grade tuna steaks, 2 tablespoons extra virgin olive oil, Italian seasoning, salt and pepper
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.
2 large lemons
Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata.