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Grilled Salt and Pepper Tuna Recipe


For the tuna

  • 3 pounds sushi-grade tuna
  • 1/2 cup black pepper, coarsely ground
  • 1/4 cup coarse sea salt

For the zucchini

  • 8 zucchini
  • 1/4 cup extra virgin olive oil
  • coarse salt
  • coarsely ground black pepper

For the lemon caper butter

  • 8 tablespoons (1 stick)unsalted butter
  • 2 tablespoons capers
  • 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


To prepare the tuna:

  1. Slice the tuna into 8 equal steaks.
  2. Combine the pepper and salt in a small bowl and pour onto a clean dinner plate.
  3. Press each tuna steak into the mixture to coat evenly. Refrigerate until ready to grill.

To prepare the zucchini:

  1. Preheat the grill to medium.
  2. Cut each zucchini lengthwise into 5 or 6 strips.
  3. Lay flat, brush with oil, and sprinkle with salt and pepper.
  4. Grill for 1 for 2 minutes per side, until lightly browned. Set aside.

To make the lemon caper butter:

  1. Melt the butter in a small saucepan.
  2. Add the capers and cook for 2 minutes.
  3. Add the lemon juice, salt and pepper and cook for 2 minutes to heat through.

To grill the tuna:

  1. Add the tuna steaks to the grill and grill for 2 to 3 minutes on each side for medium-rare.
  2. To assemble, place 5 or 6 zucchini strips in the center of each plate.
  3. Drizzle with lemon caper butter. Top each plate of zucchini with a tuna steak.

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