Go Back
Print

Grilled Tuna Steaks with Preserved Lemon Gremolata

Course dinner, lunch
Cuisine Mediterranean

Ingredients

  • 4 6- oz. sushi-grade tuna steaks approximately 3/4” thick
  • 2 T. extra virgin olive oil
  • Mediterranean-spiced sea salt to taste*
  • Black pepper to taste
  • 2 large lemons cut in half
  • Gremolata:
  • ¼ c. fresh parsley leaves washed, dried thoroughly, and finely chopped
  • 1 t. organic lemon zest
  • 2 t. preserved lemon rind rinsed and finely chopped
  • 1 large clove garlic grated
  • Sea salt and black pepper to taste

Instructions

  1. Clean and spray grates of a gas grill with non-stick cooking spray and set heat to high. Close lid until grill comes to temperature.
  2. Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic a small bowl. Season with salt and black pepper, to taste, and set aside.
  3. Brush tuna steaks with olive oil and sprinkle with Mediterranean-spiced sea salt and black pepper, to taste.
  4. 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.
  5. Remove tuna and grilled lemon halves from heat and serve immediately topped with some gremolata. Serve with our grilled marinated asparagus or other side of your choice. Enjoy!

Recipe Notes

*Mediterranean-spiced sea salt - Amazon link: https://amzn.to/2NsBdT4 Note to publisher: Grilled Marinated Asparagus recipe with additional photos is also included in this pack.