Grilled Tuna Steaks with Preserved Lemon Gremolata



Ready In:

16 minutes

Prep time:

10 minutes 

Cook time:

4 – 6 minutes


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.



  • 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


  • 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


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.