Jul 14 2026
Restaurants›Vic's›Grilled Tuna Recipe

Grilled Tuna Recipe

Inspired by Vic's
Time1h 15m
Serves2

braised butter beans, castelvetrano olives, parsley, candied lemon

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Ingredients

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Grilled Tuna

Braised Butter Beans

Olive-Parsley-Candied Lemon Relish

Quick Candied Lemon (if making fresh)

Finishing & Garnish

Method

Quick Candied Lemon (if making fresh)

  1. 1

    Make candied lemon

    Place water and sugar in a small saucepan over medium heat and stir until sugar dissolves. Add the thin lemon slices in a single layer, bring to a gentle simmer, and cook for 6–8 minutes until translucent and slightly softened. Remove with a slotted spoon to a wire rack to cool and drain. Reserve 2 tablespoons of finely chopped candied lemon rind for the relish; any extra can be saved refrigerated.

Braised Butter Beans

  1. 2

    Soak and prepare beans (if using dried)

    If using dried butter beans, ensure they have been soaked overnight or using a quick soak. Drain and rinse before cooking.

  2. 3

    Sweat aromatics

    Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

  3. 4

    Deglaze and build flavor

    Stir in the tomato paste and cook 1 minute. Add the white wine (if using) and scrape any browned bits from the pan; let the wine reduce by half, about 1–2 minutes.

  4. 5

    Simmer beans

    Add the soaked beans, thyme sprigs, bay leaf, and 3 cups water or stock. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until tender, 45–60 minutes depending on bean size. Stir occasionally and add more water if beans appear dry.

  5. 6

    Finish braise

    When beans are tender, remove thyme sprigs and bay leaf. Stir in lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you prefer a looser sauce, mash about 1/3 of the beans against the side of the pot with the back of a spoon to create a creamy consistency. Keep warm on very low heat while finishing the tuna.

Olive-Parsley-Candied Lemon Relish

  1. 7

    Combine relish

    In a small bowl combine chopped Castelvetrano olives, chopped parsley, and the 2 tablespoons of finely chopped candied lemon (or preserved lemon rind). Add 2 teaspoons olive oil, 1 teaspoon red wine vinegar or lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Set aside to let flavors meld for at least 10 minutes.

Grilled Tuna

  1. 8

    Prepare and season tuna

    Pat tuna steaks dry with paper towels. Brush both sides lightly with 2 tablespoons olive oil and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Let rest at room temperature for 10 minutes so seasoning adheres and the fish loses chill.

  2. 9

    Preheat grill or pan

    Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill grates should be well oiled).

  3. 10

    Grill tuna

    Place tuna on the hot grill or skillet. For a classic seared exterior and rare center, cook 1.5–2 minutes per side (for steaks about 1-inch thick). For medium-rare, cook 2.5 minutes per side. Avoid overcooking — tuna is best with a pink center. Remove from heat and let rest 2 minutes.

  4. 11

    Finish and plate

    Divide warm braised butter beans between two plates, spoon a small well in the beans and place a grilled tuna steak on top of each. Spoon 1–2 tablespoons of the olive-parsley-candied lemon relish over each tuna and around the beans. Drizzle each plate with 1 teaspoon extra-virgin olive oil and a squeeze of the remaining lemon half. Garnish with whole parsley leaves and a crack of black pepper. Serve immediately.

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