Grilled Tuna Steaks With Lemon and Charred Green Beans

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 tuna steaks (about 6 oz each, 1 to 1 1/4 inches thick)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 tbsp olive oil, divided
• 1 lemon (zest of 1/2 lemon + all the juice, divided)
• 12 oz green beans, trimmed
• 1 tbsp unsalted butter (optional, for finishing green beans)

Do This

• 1) Preheat a grill to high (about 475–500°F) and clean/oil the grates.
• 2) Toss green beans with 1 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp pepper.
• 3) Pat tuna dry; rub with 1 tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, and lemon zest.
• 4) Grill green beans (in a grill basket or on a grill pan) 6–8 minutes, turning, until blistered and tender-crisp.
• 5) Grill tuna 1 1/2–2 minutes per side for medium-rare (120–125°F internal), or 2 1/2–3 minutes per side for medium (130–135°F).
• 6) Rest tuna 2 minutes; squeeze lemon juice over tuna and beans. Add butter to beans (optional) and serve.

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Why You’ll Love This Recipe

• Fast, high-heat grilling gives the tuna a flavorful sear while keeping the center tender.
• Simple seasoning (salt, pepper, lemon) lets good tuna taste like itself.
• Fire-charred green beans cook right alongside the fish, so dinner comes together quickly.
• It feels restaurant-worthy, but it’s totally doable on a weeknight.

Grocery List

• Produce: 1 lemon, 12 oz green beans
• Dairy: unsalted butter (optional)
• Pantry: olive oil, kosher salt, black pepper

Full Ingredients

Grilled Tuna

• 2 tuna steaks (about 6 oz each, 1 to 1 1/4 inches thick)
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Zest of 1/2 lemon
• 1 tbsp fresh lemon juice (from the lemon above)

Fire-Charred Green Beans

• 12 oz green beans, ends trimmed
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter (optional, for a glossy finish)
• 1 tbsp fresh lemon juice (from the lemon above)

Optional for Serving

• Extra lemon wedges (from a second lemon, if you like more brightness at the table)
• Flaky sea salt (just a pinch to finish the tuna)

Step-by-Step Instructions

Step 1: Preheat the grill and set up your tools

Preheat your grill to high heat (475–500°F). Give the grates a good scrub, then oil them by dipping a folded paper towel in a little oil and wiping the grates with tongs.

If you have one, place a grill basket or grill pan on the grill during preheating so it gets ripping hot. This helps the green beans blister quickly instead of steaming.

Step 2: Prep the green beans for charring

In a medium bowl, toss the 12 oz trimmed green beans with 1 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Set aside while you prep the tuna. (Keeping them lightly oiled helps them char and prevents sticking.)

Step 3: Season the tuna simply (and correctly)

Pat the tuna steaks dry with paper towels. Dry surfaces sear better, which is exactly what you want on a hot grill.

Rub the tuna all over with 1 tbsp olive oil. Season both sides with 3/4 tsp kosher salt, 1/2 tsp black pepper, and the zest of 1/2 lemon.

Tip: Avoid adding the lemon juice right now; acidic juice can “cook” the surface a bit and can make sticking more likely. Save the juice for finishing.

Step 4: Grill the green beans until blistered and tender-crisp

Place the green beans in a grill basket or on a grill pan over high heat. Grill for 6–8 minutes, shaking the basket or turning the beans every 1–2 minutes, until you see dark blistered spots and the beans are tender-crisp.

Transfer the beans to a serving bowl. If using, add 1 tbsp unsalted butter while the beans are hot and toss until glossy. Drizzle with 1 tbsp lemon juice and toss again. Taste and add a tiny pinch more salt if needed.

Step 5: Grill the tuna hot and fast

Place the tuna steaks directly on the hot, oiled grill grates. Keep the lid closed as much as possible to maintain high heat.

Grill for 1 1/2–2 minutes per side for medium-rare, aiming for an internal temperature of 120–125°F. For medium, grill for 2 1/2–3 minutes per side, aiming for 130–135°F.

Use an instant-read thermometer by inserting it into the side of the steak toward the center for the most accurate reading.

Step 6: Rest briefly, then finish with lemon

Transfer the tuna to a plate and let it rest for 2 minutes. This short rest helps the juices redistribute without letting the fish overcook.

Squeeze 1 tbsp fresh lemon juice over the tuna just before serving. If you like, finish with a pinch of flaky sea salt.

Step 7: Plate and serve while everything is hot

Serve each tuna steak alongside a generous pile of fire-charred green beans. Add extra lemon wedges at the table so everyone can brighten to taste.

Pro Tips

• Buy thicker tuna steaks when you can. A 1 to 1 1/4-inch thickness gives you a nice seared exterior without overcooking the center.
• High heat is the goal. If the grill isn’t hot enough, tuna can stick and turn gray before it browns.
• Pat the tuna dry. Moisture is the enemy of a good sear.
• Don’t over-flip. Flip once per side so the crust develops and the fish stays intact.
• Green beans should blister, not steam. Preheating the grill basket/pan helps create quick char.

Variations

• Garlic-lemon beans (still simple): Toss the hot green beans with 1 small garlic clove, finely grated, along with the butter and lemon juice.
• Sesame-crusted tuna (less minimal, still easy): After oiling the tuna, press 2 tbsp toasted sesame seeds onto the surface before grilling; keep the salt, pepper, and lemon finish.
• Indoor method: Use a cast-iron skillet over medium-high heat (preheat 5 minutes). Sear tuna 1 1/2–2 minutes per side; blister green beans in the same skillet in batches (6–8 minutes total).

Storage & Make-Ahead

Best fresh: Tuna steaks are at their peak right off the grill.

Refrigerate: Store leftover tuna and green beans in separate airtight containers for up to 2 days.

Reheat gently: To avoid drying out the tuna, warm it briefly in a skillet over low heat just until lukewarm, or enjoy it chilled, sliced over a salad with extra lemon. Reheat green beans in a skillet over medium heat for 2–3 minutes.

Make-ahead: Trim the beans and zest the lemon up to 24 hours ahead; keep refrigerated. Season the tuna right before grilling for best texture.

Nutrition (per serving)

Approximate, based on 1 tuna steak and half the green beans (with olive oil; butter optional not included): 430 calories, 46 g protein, 22 g fat, 10 g carbs, 4 g fiber, 3 g sugar, 980 mg sodium.