Grilled Tuna Steaks with Lemon Gremolata
Flavorful grilled tuna steak, topped with a fresh, citrus-y gremolata sauce, is so fast to make, it's the perfect midweek dinner.
Servings: 4 servings
Calories: 325kcal
Ingredients
For the Tuna Steaks
- 4 sushi-grade tuna steaks approximately 3/4” thick, 6 ounces each
- 2 tablespoons extra virgin olive oil
- Mediterranean-spiced sea salt to taste
- Black pepper to taste
- 2 large lemons cut in half
For the Gremolata
- ¼ cup fresh parsley leaves washed, dried thoroughly, and finely chopped
- 1 teaspoon organic lemon zest
- 2 teaspoons preserved lemon rind rinsed and finely chopped
- 1 clove garlic grated
- Sea salt and black pepper to taste
Instructions
- Clean grates of a gas grill and brush on a little oil to prevent sticking. Set heat to high. Close lid until grill comes to temperature.
- Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic in a small bowl. Season with salt and black pepper, to taste, and set aside.
- Brush tuna steaks with olive oil and sprinkle with and black pepper, to taste.
- Open grill and 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 garnish with a spoonful of gremolata. Serve with grilled marinated asparagus or other side of your choice.
Notes
For best results, do not close grill lid while grilling tuna steaks.
Nutrition
Calories: 325kcal | Carbohydrates: 6g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 70mg | Potassium: 528mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4041IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 2mg