Grilled-Tuna with Salt and Pepper



For the tuna

– 3 pounds sushi-grade tuna

– 1/2 cup black pepper, coarsely ground

– 1/4 cup coarse sea salt

For the zucchini

– 8 zucchini


– 1/4 cup extra virgin olive oil

– coarse salt

– coarsely ground black pepper

For the lemon caper butter

– 8 tablespoons (1 stick) unsalted butter

– 2 tablespoons capers

– 2 lemons

– 1/2 teaspoon salt

– 1/2 teaspoon ground black pepper


To prepare the tuna:
– Slice the tuna into 8 equal steaks.
– Combine the pepper and salt in a small bowl and pour onto a clean dinner plate.
– Press each tuna steak into the mixture to coat evenly. Refrigerate until ready to grill.

To prepare the zucchini:
– Preheat the grill to medium.
– Cut each zucchini lengthwise into 5 or 6 strips.
– Lay flat, brush with oil, and sprinkle with salt and pepper.
– Grill for 1 for 2 minutes per side, until lightly browned. Set aside.

To make the lemon caper butter:
– Melt the butter in a small saucepan.
– Add the capers and cook for 2 minutes.
– Add the lemon juice, salt and pepper and cook for 2 minutes to heat through.

To grill the tuna:
– Add the tuna steaks to the grill and grill for 2 to 3 minutes on each side for medium-rare.
– To assemble, place 5 or 6 zucchini strips in the center of each plate.
– Drizzle with lemon caper butter. Top each plate of zucchini with a tuna steak.