Grilled Tuna Steaks with Lemon and Fresh Herbs

Name: Grilled Tuna Steaks with Lemon and Fresh Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 whole tuna steaks, about 170 g each; 2 tbsp olive oil; 1 whole lemon, juiced; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 tbsp chopped fresh parsley; 1 sprig fresh rosemary, for garnish

Tuna steaks grilled with lemon, olive oil, rosemary and parsley.

By Hez ArslanUpdated October 2, 2026

Total 25 minMakes 4 servings

Jump to Recipe

These grilled tuna steaks are seasoned simply with olive oil, lemon, salt and pepper. Pat the fish dry, preheat a clean grill and cook until it reaches a safe internal temperature; rest briefly and finish with fresh herbs. Pat tuna dry. Mix olive oil, lemon juice, salt and pepper; brush over steaks and refrigerate 10 minutes. Preheat grill to medium-high and clean the grates. Lightly oil the grates with an oiled paper towel held with tongs. Grill tuna 3 to 5 minutes per side, depending on thickness, until the centre reaches 63°C (145°F) for food safety. Rest 2 minutes. Garnish with parsley and rosemary and serve with lemon wedges.

Recipe card

Grilled Tuna Steaks with Lemon and Fresh Herbs

Prep 15 minCook 10 minTotal 25 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Measuring tools, mixing bowl and suitable pan

Ingredients

4 whole tuna steaks, about 170 g each 2 tbsp olive oil 1 whole lemon, juiced 1/2 tsp fine salt 1/4 tsp black pepper 1 tbsp chopped fresh parsley 1 sprig fresh rosemary, for garnish

Instructions

Season tuna
Pat tuna dry. Mix olive oil, lemon juice, salt and pepper; brush over steaks and refrigerate 10 minutes.
Heat grill
Preheat grill to medium-high and clean the grates. Lightly oil the grates with an oiled paper towel held with tongs.
Grill
Grill tuna 3 to 5 minutes per side, depending on thickness, until the centre reaches 63°C (145°F) for food safety.
Rest and serve
Rest 2 minutes. Garnish with parsley and rosemary and serve with lemon wedges.

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Measure ingredients before beginning.
Use evenly sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool and store leftovers promptly.

Troubleshooting

If mixture is too wet, add binder gradually.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary needs.

Variations

Adjust herbs or spices to taste.
Add a suitable seasonal ingredient.

Serving suggestions

Serve with a fresh seasonal side.
Pair with bread, rice or another suitable accompaniment.
Offer a complementary sauce or topping.
Serve warm or chilled as directed.

Make ahead

Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains fish. Cook tuna to 63°C (145°F); keep raw fish refrigerated and use separate utensils.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store grilled tuna steaks?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.