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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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