Grilled Tuna Steaks with Preserved Lemon Gremolata
Servings
4
Ready In:
16 minutes
Prep time:
10 minutes
Cook time:
4 – 6 minutes
Introduction
About this Recipe
By: Linda Eads
This flavorful and healthy Mediterranean-inspired dish is ready in less than twenty minutes.
The Italian gremolata is a simple green condiment made from a combination of fresh parsley, garlic, and lemon zest.
This version also incorporates a nod to Moroccan cuisine with the addition of preserved lemon rind for a bit of extra flavor and visual interest. Preserved lemon rind is something you should always keep in your pantry.
Ingredients
Ingredients:
- 4 6-oz. sushi-grade tuna steaks, approximately 3/4” thick
- 2 Tbs. extra virgin olive oil
- Calizo Italian Seasoning, to taste
- Sea salt and black pepper, to taste
- 2 large lemons, cut in half
Gremolata:
- ¼ C. fresh parsley leaves, washed, dried thoroughly, and finely chopped
- 1 tsp. organic lemon zest
- 2 tsp. preserved lemon rind, rinsed and finely chopped
- 1 large clove garlic, grated
- Sea salt and black pepper, to taste
TIP:
For best results, do not close grill lid while grilling tuna steaks.
Step by Step Instructions
Step 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.
Step 2
Meanwhile, prepare the gremolata by combining the parsley, lemon zest, preserved lemon rind, and garlic a small bowl. Season with Calizo, salt and black pepper, to taste, and set aside.
Step 3
Brush tuna steaks with olive oil and sprinkle with Calizo Italian Seasoning, salt and black pepper, to taste.
Step 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.
Step 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.
Godere!
