Ingredients
- 4 tuna steaks, about 6 ounces each and 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges, for serving
Execution
Prepare the Tuna: Pat the tuna steaks dry with paper towels and place them in a shallow dish. Drying the surface helps the steaks develop better grill marks and prevents excess moisture from interfering with searing.
Make the Lemon Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, kosher salt, and black pepper.
Season the Tuna: Brush the lemon mixture over both sides of the tuna steaks. Let them stand at room temperature for about 10 minutes while the grill heats. Avoid marinating much longer because the lemon juice can begin changing the texture of the fish.
Preheat the Grill: Heat an outdoor grill or grill pan to high heat, about 450–500°F. Clean and lightly oil the grates so the tuna releases easily once seared.
Grill the First Side: Place the tuna steaks on the hot grill and cook without moving them for about 2–3 minutes. The surface should develop distinct grill marks while the center remains mostly uncooked.
Flip and Finish Cooking: Turn the tuna steaks and grill for another 2–3 minutes for a warm pink center. Cook slightly longer if you prefer more well-done tuna, keeping in mind that tuna becomes firmer and drier as it cooks.
Rest the Tuna: Transfer the grilled tuna to a clean plate and let it rest for about 3 minutes. This brief rest allows the juices to redistribute while keeping the fish tender.
Finish with Parsley and Lemon: Sprinkle the tuna steaks with the chopped parsley and squeeze a little fresh lemon juice from the serving wedges over the top.
Serve: Serve the Grilled Tuna Steaks immediately with additional lemon wedges. Pair them with grilled vegetables, roasted potatoes, rice, couscous, or a fresh Mediterranean-style salad for a complete meal.
Additional tips
- Choose tuna steaks that are similar in thickness so they cook at the same rate.
- A very hot grill is important for creating a flavorful seared exterior without overcooking the center.
- Avoid marinating the tuna for an extended period because the acid in lemon juice can make the exterior texture soft or slightly cured.
- For a spicier variation, add a pinch of crushed red pepper flakes or cayenne to the lemon marinade.
- If using a grill pan indoors, preheat it thoroughly and use a ventilation fan because high-heat searing can produce some smoke.
