Grilled Salt And Pepper Tuna Recipe

Many of our friends who no longer eat red meat say they enjoy tuna because it has the weight and feel of a good steak. This effortless preparation is the fish-lover's version of steak au poivre. The zucchini with lemon caper butter adds a bright note to your dinner plate.

Grilled Salt And Pepper Tuna Recipe
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  • 3 pounds sushi-grade tuna
  • 1/2 cup black pepper
  • 1/4 cup coarse sea salt
  • 8 zucchini
  • 1/4 cup extra virgin olive oil
  • coarse salt
  • coarsely ground black pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons capers
  • 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  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.
  4. Preheat the grill to medium.
  5. Cut each zucchini lengthwise into 5 or 6 strips.
  6. Lay flat, brush with oil, and sprinkle with salt and pepper.
  7. Grill for 1 for 2 minutes per side, until lightly browned. Set aside.
  8. Melt the butter in a small saucepan.
  9. Add the capers and cook for 2 minutes.
  10. Add the lemon juice, salt and pepper and cook for 2 minutes to heat through.
  11. Add the tuna steaks to the grill and grill for 2 to 3 minutes on each side for medium-rare.
  12. To assemble, place 5 or 6 zucchini strips in the center of each plate.
  13. Drizzle with lemon caper butter. Top each plate of zucchini with a tuna steak.
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