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. 


  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Serving Size4
  • Course
    • Main
  • Cooking Method
    • Grill


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



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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