Good Monday morning, friends! And, happy last day of June!! One month into summer already, can you believe it?? I mean, I know the first “official” day of summer is June 21st, but let’s be honest here…June 1st pretty much signifies summer to America. And what is synonymous with summer in America? You got it…grilling. And with three (or more) months of grilling ahead, sometimes we want something different than burgers, chicken, and steak, right? So, what better alternative than fish?? Refreshing, lemony tuna steaks.
- 4 fresh tuna steaks, 6 to 8 ounces each and approximately 1-inch thick
- 2 lemons, zested
- 4 large sprigs of fresh rosemary
- 6 cloves garlic, crushed
- Coarse salt and black pepper
- Extra-virgin olive oil
- Rinse and pat tuna steaks dry, set aside.
- Zest the lemons onto a cutting board in a small mound. Remove rosemary leaves from the stems and place on top of the lemon zest, along with the crushed garlic cloves.
- Using a large knife, finely chop the garlic, rosemary and lemon zest. About half-way through, season with salt and black pepper.
- Drizzle just enough olive oil over the tuna steaks to coat each side. Rub the herb and garlic mixture into each piece of fish, lightly pressing the mixture into the flesh as you go and coating pieces evenly on each side. Allow the fish to sit for about 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium high heat. Spray with cooking spray or lightly brush with olive oil to prevent sticking. Grill the tuna steaks for about 4-6 minutes on each side or until they have reached your desired doneness. J likes them cooked through so I cook on the longer side.
- Serve with lemon wedges.