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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
Cook Time 6 minutes
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.