Grilled Tuna Steaks with Preserved Lemon Gremolata (Easy 20-Minute Dinner)

If you’ve never grilled tuna steaks at home, this recipe is your sign to start.

Sushi-grade tuna on a screaming hot grill, kissed with olive oil and Mediterranean sea salt, topped with a bright preserved lemon gremolata that’s equal parts Italian and Moroccan. And the whole thing is on the table in under 20 minutes.

Gremolata is one of those condiments that sounds fancy but couldn’t be simpler. Fresh parsley, lemon zest, garlic, and in this case, a little preserved lemon rind for an extra pop of flavor and that unmistakable North African edge. It’s the kind of finishing touch that makes a simple piece of fish taste like something you’d order at a nice restaurant.

Pair it with our Grilled Marinated Asparagus with Gremolata for a full Mediterranean spread that looks incredibly impressive and takes almost no effort.

WHY YOU’LL LOVE THIS RECIPE:

• Ready in under 20 minutes — 10 minutes of prep, 4-6 minutes on the grill
• Sushi-grade tuna — means you can serve it rare, which is exactly how it should be eaten
• Preserved lemon gremolata — bright, herby, and a little unexpected in the best possible way
• Healthy and light — high protein, low carb, and genuinely satisfying
• Pairs beautifully — serve it with grilled asparagus, Greek potatoes, or a simple salad for a complete meal

Greta

Grilled Tuna Steaks with Preserved Lemon Gremolata (Easy 20-Minute Dinner)

Sushi-grade tuna steaks grilled over high heat and topped with a bright preserved lemon gremolata. Ready in under 20 minutes and impressive enough for a dinner party.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 4 sushi-grade tuna steaks, 6 oz approximately ¾” thick
• 2 tablespoons extra virgin olive oil
• Mediterranean-spiced sea salt to taste*
• Black pepper to taste
• 2 large lemons cut in half

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 large clove garlic grated
• Sea salt and black pepper to taste
• Mediterranean-spiced sea salt

Method

 

1. Clean and spray grill grates with non-stick cooking spray and set heat to high. Close the lid and allow the grill to come to temperature.
2. While the grill heats, 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.
3. Brush tuna steaks with olive oil and season with Mediterranean-spiced sea salt and black pepper on both sides.
4. Open the grill and place the tuna steaks and lemon halves over direct heat. Do not close the lid. Cook for 2 minutes per side for rare, or slightly longer for medium. Do not overcook.
5. Remove from the grill and serve immediately, topped with gremolata and with grilled lemon halves alongside for squeezing.

TIPS & VARIATIONS:

• Don’t close the grill lid — tuna steaks cook fast and you want to watch them closely. A closed lid traps heat and can push them past rare before you know it
• Rare is the goal — sushi-grade tuna is meant to be served with a pink center. Overcooked tuna steaks turn dry and chalky fast, so err on the side of underdone
• Buy sushi-grade tuna — this isn’t the place to cut corners. Sushi-grade means it’s been handled and frozen properly for raw or rare consumption
• Grill the lemons — don’t skip this step. Grilled lemon halves get caramelized and jammy and the juice they release is completely different from fresh lemon
• Preserved lemon rind vs fresh — preserved lemon has a deeper, more complex flavor than fresh zest. Find it at specialty grocery stores, Middle Eastern markets, or online
• No grill? — a screaming hot cast iron skillet works beautifully for searing tuna steaks indoors
• Make the gremolata ahead — it can be made up to 24 hours ahead and stored covered in the fridge. The flavors actually deepen overnight

SHOP THIS RECIPE:

• Gas grill or grill pan — you need high heat for a proper sear on the tuna; a grill pan works well if you’re cooking indoors
• Pastry brush — for brushing the tuna steaks evenly with olive oil before grilling
• Mediterranean-spiced sea salt —  the secret weapon in this recipe, worth having in your pantry
• Microplane zester — for getting fine lemon zest without the bitter white pith
• Small mixing bowl — for the gremolata

SERVING SUGGESTIONS:

• Serve immediately — tuna steaks are at their best hot off the grill
• Pair with Grilled Marinated Asparagus with Gremolata for a full Mediterranean spread
• Serve alongside Greek Lemon Potatoes for a heartier meal
• Keep it light with the [Niçoise Salad with Seared Ahi Tuna] on the side for a serious tuna lover’s dinner
• Squeeze the grilled lemon halves generously over everything right before eating

STORAGE:

• Tuna steaks are best eaten immediately and don’t reheat well
• Leftover cooked tuna can be stored in an airtight container in the fridge for up to 2 days — flake it over a salad rather than reheating
• Gremolata stores well in an airtight container in the fridge for up to 3 days

Frequently Asked Questions

What is sushi-grade tuna? Sushi-grade means the fish has been handled, processed, and frozen according to FDA guidelines for safe raw or rare consumption. Look for it at a reputable fishmonger, specialty grocery store, or Japanese market.

Can I cook tuna steaks well done? You can, but we’d strongly advise against it. Well-done tuna steaks become dry and chalky and lose most of their flavor. Rare to medium-rare is where the magic happens.

What is preserved lemon rind? Preserved lemon is whole lemon that’s been cured in salt and its own juice for several weeks. The rind becomes soft, intensely flavored, and slightly funky in the best possible way. Rinse it before using to remove excess salt.

Can I make this indoors? Yes.  a cast iron skillet or grill pan over high heat works well. Make sure the pan is screaming hot before adding the tuna and don’t move it until it’s ready to flip.

What can I substitute for preserved lemon? Extra fresh lemon zest works in a pinch, though the flavor won’t be quite as complex. A small amount of capers can also add a similar briny depth.

WHY THIS RECIPE WORKS:

• High heat searing — creates a beautiful crust on the outside while leaving the center perfectly rare and silky
• Not closing the grill lid — keeps the cook controllable and prevents the tuna from steaming rather than searing
• Oil the fish, not the grates — brushing the tuna directly with olive oil prevents sticking without creating flare-ups
• Gremolata as a finishing sauce — added after cooking so the fresh herbs stay bright and the garlic doesn’t turn bitter from heat
• Preserved lemon in the gremolata — adds a depth and complexity that fresh lemon alone can’t replicate, and ties this dish to its North African and Mediterranean roots

Related Recipes

• Grilled Marinated Asparagus with Gremolata — same gremolata, same grill, same dinner. The obvious pairing and it couldn’t be easier.
• Niçoise Salad with Seared Ahi Tuna — another elegant tuna dish that proves fish night doesn’t have to be boring.
• Crispy Salmon with Herb Butter — when you’re in a fish dinner mood, this pan-seared salmon with herb butter is the next logical step.
• Pan-Seared Swordfish with Rainbow Ribbon Salad — bold, beautiful, and just as impressive as this tuna on a dinner party table.
• Mediterranean Roasted Vegetables (pictured) — the preserved lemon gremolata on this tuna was made for a side of Mediterranean roasted vegetables. Trust.