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Lemon Pepper Ahi Steak with Creamy Horseradish

tuna steak lemon pepper

 1 - 4 yellow fin tuna steaks 8 ounces each, 1-inch thick
 2 Tablespoons olive oil
 4 Tablespoons lemon juice
 1 Tablespoon fresh course ground pepper
 ½ Tablespoon coarse salt
 ½ cup mayonnaise
 3 Tablespoons prepared horseradish
 1 Tablespoon grated onion or 1 teaspoon powdered
 Salt to taste
1

Place the steaks in a Ziploc bag with all of the marinade ingredients, oil, lemon juice, pepper, and salt. Press out the air and turn occasionally to make sure the marinade gets all over the steaks. Store in the fridge for 15 minutes but no longer than 1 hour. The acid in the lemon juice will “cook” the tuna if left to long.

2

While marinating the fish, combine the ingredients for the horseradish sauce; mayo, horseradish onion and salt. Set aside. The Sauce will keep in the fridge for at least a week.

3

Preheat grill to medium high.

4

Remove steaks from marinade and place on the grill.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer it pink at the center. Serve with horseradish sauce.

5

Variation for a lighter version of the horseradish sauce-use half mayonnaise and half lite sour cream or yogurt or any combination of the above. Just keep it at a total of ½ Cup.