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Grilled Tuna with Parsley-Caper Sauce

Servings: 4

Don’t be afraid of the anchovy in this tangy, verdant sauce; it adds deep umami flavor without being overtly fishy.


  • 1 tsp. finely grated lemon zest
  • 1/2 small clove garlic
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 2 Tbs. fresh lemon juice
  • 4 flat anchovy fillets, finely chopped
  • 1 Tbs. capers, rinsed, patted dry, and coarsely chopped
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for cooking the fish
  • 3/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • 4 tuna steaks (6 to 8 oz. each)
  • Freshly ground black pepper
  • Flaky sea salt
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 70
  • Sodium (mg): 310
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 41


  • On a cutting board, chop and mash together the lemon zest, garlic, pepper flakes, and 1/8 tsp. kosher salt to form a loose paste. Transfer the paste to a bowl. Whisk in the lemon juice, anchovies, and capers, then whisk in the oil until combined. Stir in the parsley, and set aside at room temperature while you grill the tuna.
  • Prepare a medium-high (400°F to 475°F) gas- or charcoal-grill fire, or heat a grill pan over medium-high heat. Brush the tuna with oil, and season with kosher salt and pepper. Grill 2-1/2 minutes per side for medium rare. Serve topped with the sauce and flaky sea salt, and lemon wedges on the side.


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Reviews (3 reviews)

  • MarAve | 04/20/2021

    Great recipe! We already made twice. I follow the sauce recipe exactly, for tuna steaks we grilled then only 1-1/2 minutes per side.
    Flavors of the sauce go with grilled tuna amazingly

  • JulieAR | 01/21/2021

    This was so vibrant and delicious--perfect for dull winter nights. I threw all sauce ingredients in mini food processor--came out great. Was fantastic on grilled tuna, but could see using this sauce on all kinds of fish or shrimp. Will make again!

  • AmyFrena | 09/24/2019

    This recipe is simply fantastic!! I sauté the fish in a cast iron skillet instead of putting it on the grill- but the result is the same. Light, flaky, flavorful fish! My husband hates anchovies (or so he thinks) but after the first time I made this, he actually asked for more sauce! I've made it many times since and he still doesn't know our little secret. ;) The amount of flavors you get in this dish, the sheer satisfaction, and the fulfillment of eating a healthy meal is what keeps us coming back for more!

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