Grilled Tuna Steaks with Preserved Lemon Gremolata
Tip: For best results, do
not close grill lid while grilling tuna steaks.
Prep time: 10 minutes
Cook time: 4-6 minutes
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
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
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.
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.
Brush tuna steaks with olive oil and sprinkle with
Mediterranean-spiced sea salt 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
serve immediately topped with some gremolata. Serve with our grilled marinated asparagus or other side of your