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grilled tuna topped with gremolata and grilled lemons

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.