Summertime is the perfect time for grilling fresh seafood. This flavorful, light, and healthy recipe for grilled tuna steaks with gremolata is ready in less than twenty minutes and is ideal for the summer months. It features a delightful Italian gremolata made with parsley, garlic, and lemon zest.
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Here, the added preserved lemon rind brings an unexpected pop of flavor and an air of Moroccan cuisine. Serve the tuna our grilled marinated asparagus or another side of your choice, and a sprinkle of gremolata on top for a delicious and healthy meal. So, Fire up the grill and give this dish a try tonight!
What is Gremolata?
Gremolata is an Italian simple, easy, flavorful, and quick-to-make green condiment. Traditionally, gremolata is made from just three ingredients – fresh parsley, garlic, and lemon zest. Gremolata is a garnish to top meat, poultry, seafood, and vegetable dishes. This version also incorporates notes of Moroccan cuisine with the addition of preserved lemon rind, which brings an unexpected depth of flavor and visual interest.
Preserved Lemons
Preserved lemons are made by curing lemons with salt. The sharpness of the citrus mellows, but the flavor intensifies and can add such a depth of flavor to dishes. Preserved lemons are widely used in Moroccan, North African, and Middle Eastern cuisines.
Making preserved lemons at home is simple, straightforward, and quick. However, it takes about a month to cure so you can use them in your recipes.
If you don’t already have preserved lemons, you can buy them in jars at grocery stores, delis, or online.
Ingredients to use for this recipe
- Sushi-grade tuna steaks
- Extra virgin olive oil
- Flat-leaf parsley
- Italian Seasoning
- Lemons
- Garlic
- Preserved lemons
- Sea salt and freshly ground pepper
You can buy Italian Seasoning at grocery stores, delis, or .
You can also make your Italian seasoning mix. It is easy to make at home, and you most likely have all the ingredients on hand! Just follow this quick recipe to make your homemade Italian Seasoning.
How to make this grilled tuna steak
Clean and spray grates of a gas grill. Spray or brush the grates with olive oil and set heat to high. Close lid until grill comes to temperature.
While the grill is heating up, chop and mix the ingredients for the gremolata.
Brush the tuna steaks with olive oil, and sprinkle both sides with Italian Seasoning, sea salt, and freshly ground black pepper to taste.
Remove tuna and grilled lemon halves from the grill or pan, transfer them to a serving dish, and top them with the gremolata. Serve immediately with our grilled marinated asparagus or another side of your choice.
Cooking tips
Using an outdoor grill
In this recipe, the tuna is cooked on an outdoor barbecue grill. Do not close the grill lid while grilling tuna steaks for best results.
Using a stovetop grill pan
If you don’t have a grill or the time to fire it up, you can use a grill pan on the stovetop. Spray or brush a large grill pan with olive oil and set over medium-high heat. Once hot, add the tuna steaks and grill them 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.
More Fish Recipes
Roasted Salmon with Fennel, Tomatoes and Potatoes
Baked Cod with Asparagus and Potatoes
Grilled Tuna Steaks with Gremolata
Equipment
Ingredients
For the Tuna Steaks
- 4 6-oz sushi-grade tuna steaks approximately 3/4” thick
- 2 tbsp extra virgin olive oil
- 2 large lemons cut in half
- 1 tsp Italian seasoning
- Sea salt and freshly ground pepper to taste
For the Gremolata
- ¼ cup Italian parsley washed, dried thoroughly, and finely chopped
- 1 tsp lemon zest from organic lemon
- 2 tsp preserved lemon rind rinsed and finely chopped
- 1 large clove of garlic minced
- Sea salt and freshly ground black pepper to taste
Instructions
- Clean and spray grates of a gas grill. Spray or brush the grates with olive oil and set heat to high. Close lid until grill comes to temperature.
- While the grill is heating up, chop and mix the ingredients for the gremolata.
- Preheat the outdoor grill or the stovetop grill pan to medium-high. Spray or brush the grill grates or the pan with olive oil.
- 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 the grill or pan, transfer them to a serving dish, and top them with the gremolata.
- Serve immediately with our Grilled Asparagus with Italian Gremolata or another side of your choice.
Notes
Using an outdoor grill
In this recipe, the tuna is cooked on an outdoor barbecue grill. Do not close the grill lid while grilling tuna steaks for best results.Using a stovetop grill pan
If you don’t have a grill or the time to fire it up, you can use a grill pan on the stovetop. Spray or brush a large grill pan with olive oil and set over medium-high heat. Once hot, add the tuna steaks and grill them 2 minutes per side for rare. Increase time slightly for medium, but do not overcook.Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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Grilled Asparagus with Italian Gremolata
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