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Grilled tuna steak with golden-brown sear marks on a white plate, topped with a glossy red cherry tomato. Served with a lightly grilled orange slice, sautéed zucchini and potatoes, and a small dish of creamy lemon butter sauce. Drizzled olive oil adds a glistening finish.

Grilled Tuna Steaks with Lemon Butter Sauce

Nesting Lane
Grilled Tuna Steaks with Lemon Butter Sauce. A quick 20-minute high protein dinner with zesty lemon butter, perfect for a flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Grill
Small Saucepan
Tongs
Whisk
Cutting Board
Sharp Knife
Basting Brush

Ingredients
 

For the Lemon Butter Sauce:

  • ¼ cup unsalted butter
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon heavy cream
  • 1 clove garlic minced
  • salt to taste
  • ground black pepper to taste
  • 4 thin fresh lemon slices lightly grilled

Instructions
 

  • Preheat the grill or grill pan to medium-high heat. Lightly oil the grates.
  • Pat the tuna steaks dry with paper towels. Brush both sides with olive oil. Season with salt, black pepper, and garlic powder.
  • Grill the tuna steaks 3 to 4 minutes per side for medium-rare. The outside should have grill marks, and the center should be slightly pink. Remove and let rest 3 minutes.
  • While the tuna rests, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds.
  • Stir in lemon juice, lemon zest, heavy cream, salt, and black pepper. Whisk until smooth and slightly thickened, about 2–3 minutes. Remove from heat.
  • Grill lemon slices 1 minute per side until lightly caramelized.
  • Place tuna steaks on a serving platter. Spoon the lemon butter sauce into a small dish. Garnish each steak with a grilled lemon slice.

Notes

Tips and Tricks

Rest the Tuna - Let the steaks rest for 3 minutes after grilling to keep them juicy.
Grill Lemon Slices - A quick char on the lemon slices adds a subtle smoky flavor.
Sauce Consistency - Whisk the lemon butter sauce constantly over low heat so it thickens without separating.

Storing and Reheating

Store - Refrigerate cooked tuna steaks and sauce separately in airtight containers for up to 2 days.
Reheat on Stovetop - Warm the tuna in a skillet over low heat, adding a splash of olive oil. Warm the sauce gently in a small saucepan until smooth.

Nutrition

Calories: 438kcalCarbohydrates: 1gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 104mgSodium: 71mgPotassium: 456mgFiber: 0.2gSugar: 0.5gVitamin A: 4177IUVitamin C: 4mgCalcium: 25mgIron: 2mg
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