Grilled tuna with Italian salsa verde

Grilled Tuna with Italian Salsa Verde

Total Time
15 min
10 min
5 min
When you hear the words salsa verde (aka green sauce), it can be a little confusing, because there is a Mexican and an Italian one. Mexican salsa verde is made with tomatillos, cilantro, garlic, and more, but here we use Italian salsa verde, an herby lemony sauce based on parsley and flavored with garlic, anchovies, and capers. It is so delicious spooned over the tuna here in this recipe, but you might want to make an extra batch to serve with grilled chicken, salmon, or beef.


Cooking spray

4 spray(s)

Fresh parsley

1 cup(s), flat-leaf, coarsely chopped

Extra virgin olive oil

3 Tbsp, divided


2 Tbsp

Lemon zest

½ tsp

Fresh lemon juice

1 Tbsp

Anchovies packed in oil

2 item(s)


1 clove(s)

Uncooked yellowfin tuna

24 oz, or albacore tuna, 4 (6-oz) steaks

Kosher salt

¼ tsp

Black pepper

¼ tsp


  1. In mini food processor, combine parsley, 21⁄2 tbsp oil, capers, lemon zest and juice, anchovies, garlic, and 2 tbsp water. Process on high speed until mixture is well blended and parsley is finely chopped, about 1 minute, adding more water, 1 tsp at a time, as needed to thin sauce.
  2. Coat grill rack or grill pan with nonstick spray. Heat grill or grill pan over high. Brush fish with remaining 1⁄2 tbsp oil. Sprinkle with salt and pepper. Place fish on hot grill rack. Grill just until grill marks appear and fish is still medium-rare inside, about 2 minutes per side, or to desired degree of doneness. Serve fish with sauce.
  3. Serving size: 1 tuna steak and about 2 tbsp sauce