Tuna Steaks with Lemon Vinaigrette

Oxmoor House
Tuna Steaks with Lemon VinaigretteRecipe
Tim Turner
Here's a quick way to prepare fresh tuna for a casual weeknight dinner. Brushing the fish with a lemony vinaigrette before grilling gives it more oomph than oil alone can provide.
Serves: 4


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2 tablespoons extra-virgin olive oil
Finely grated zest and juice of 1 lemon
1 small shallot, finely diced
4 tuna steaks, each about 8 ounces and 1 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Lemon wedges
1/4 cup small fresh basil leaves or roughly chopped fresh basil leaves


Prep: 15 Minutes
Grill: 8 Minutes

1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. In a small bowl whisk the vinaigrette ingredients until well blended. Coat the tuna steaks on both sides with the vinaigrette and season evenly with the salt and pepper.

3. Brush the cooking grates clean. Grill the tuna over direct high heat, with the lid closed as much as possible, until just turning opaque throughout, about 8 minutes, turning once. Remove from the grill.

4. Serve warm with lemon wedges and fresh basil sprinkled on top.

Created date

May 2011