Italian Grilled Tuna
Submitted by maisy
Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFresh tuna steaks marinated in olive oil and lemon juice for 30 minutes, then grilled fast over a hot fire until opaque but still moist inside.
The sauce is what elevates this beyond basic grilled fish: olive oil simmered with parsley, fresh and dried oregano, capers, roasted red peppers, and scallions. It gets reheated on the side of the grill while the tuna cooks, then spooned over each steak just before serving.
Grilling tuna is unforgiving. Eight to ten minutes total, turning once. Pull it off the moment it’s opaque through, and it stays tender.
Kitchen Tips
- Marinate the tuna at room temperature, not in the fridge. Cold fish goes onto the grill cold, which means uneven cooking and sticking.
- Oil the grill grates well before the fish goes on. Tuna has almost no fat and will stick to a dry grill.
- The goal is opaque throughout but still moist. Overcooked tuna turns dry and chalky fast; err on the side of pulling it a minute early.
Ingredients
Directions
- In medium saucepan, combine ½ cup olive oil with parsley, lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de.
- Place tuna in a single layer in a glass baking dish . Drizzle remaining ¼ cup up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa teaspoon both sides. Cover with plastic wrap and marinate at room temperature 30 minut es.
- Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.
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