Lemon Pepper Grilled Tuna Steak

This is a refreshingly straightforward and uplifting recipe for summer evenings, when you have far better things to do than labour in the kitchen – such as sitting outside with a glass of chilled white wine or pottering in the garden.

The lemon pepper – a blend of black and white pepper, onion and lemon zest – is widely available and adds freshness to the dish.

Ideally you’d use a double-sided grill, for example a George Foreman or a suitably large panini grill, although a conventional grill will be more than adequate.

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Prep Time10 min
Cook Time5 min
Total Time15 min
Serving Size4

Course
- Main
Cooking Method
- Grill

Ingredients

2 tuna steaks, halved to yield 4 portions
2tbsp olive oil
Juice and grated zest of 1 lemon
Half tsp lemon pepper
Sea salt

Method

Mix the olive oil, lemon juice and zest, lemon pepper and salt in a bowl.

Rub the marinade into the tuna steaks then cover and refrigerate for 1-2 hours.

Cook on a double-sided grill for a few minutes until you achieve the desired level of doneness. Cooked medium, for example, the tuna will be browned on the outside and remain pink in the middle.

Serve with a fresh green salad and warm crusty bread.

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