Grilled Tuna Steaks with Easy Lemon Caper Sauce

Side angle close-up of sliced grilled tuna steaks with a rosy interior, garnished with capers and glistening with vinaigrette.

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Grilled Tuna Steaks with Easy Lemon Caper Sauce

These grilled tuna steaks are perfectly charred on the outside, buttery and rare in the center, and ready in 15 minutes. A dead simple, Sicilian-inspired sauce made with lemon, capers, and oregano complements the fish without overpowering. If you've ever been intimidated by grilling fresh tuna, this recipe will show you just how easy it is!

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 4

Calories: 491kcal

Author: Nicole Gaffney

Ingredients

½ cup extra virgin olive oil divided (6 tablespoons for the sauce and 2 for the tuna)
3 tablespoons lemon juice fresh
1 garlic clove finely grated or minced
1 tablespoon fresh oregano leaves finely minced
2 tablespoons capers drained
kosher salt to taste
freshly cracked black pepper to taste
4 tuna steaks about 6 ounces each and 1 to 1½ inches thick

Instructions

In a small bowl, whisk together 6 tablespoons of olive oil with the lemon juice, garlic, oregano and capers. Season to taste with salt and pepper.
½ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 garlic clove, 1 tablespoon fresh oregano leaves, 2 tablespoons capers, kosher salt, freshly cracked black pepper
Preheat a grill to very high heat. Clean the grates well, then oil them thoroughly.
Pat the tuna steaks very dry with paper towels. Brush both sides with the 2 tablespoons of olive oil, then season generously with salt and pepper.
4 tuna steaks
Place the tuna over the hottest part of the grill. Cook for 30 seconds to 1 minute per side for rare to medium-rare, depending on the thickness of the steaks and your preferred doneness. Avoid moving the fish until it's ready to flip.
Transfer the tuna to a serving platter and spoon the lemon caper sauce over the top. Serve immediately.

Notes

Make sure to season the tuna steaks just before grilling to prevent the salt from drawing out moisture. Unnecessary moisture building up on the surface due to salt dehydration will result in less browning and can lead to sticking.
For the best texture, cook the tuna to rare or medium-rare. Well-done tuna becomes dry and tough very quickly.
The lemon caper sauce can be made a few hours ahead. Let it sit at room temperature before serving so the flavors have time to meld.
If your capers are packed in salt rather than brine, rinse them well and let them soak for 20 minutes before adding them to the sauce.
For extra smoky flavor, grill a few lemon halves cut side down for 2-3 minutes and serve them alongside the tuna for squeezing over top.

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