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.
Now, what I’m about to say may be seen as sacrilegious, especially in Texas, but this would be a great dish for the upcoming 4th of July! I know, I know…that’s one grilling holiday that is “meant” for burgers, hot dogs, and the like. But hey…it’s ok to switch it up now and then!
As has become the norm this summer, J and I had a whirlwind of a busy weekend filled with a lot of fun. This included a trip to the gym where I’m pretty sure my personal trainer boyfriend was trying to either kill me or cripple me so I couldn’t walk the rest of the weekend. Yeah, my legs are toast today, y’all. I kid of course…he’s an amazing trainer and I’m lucky to have him helping me on my fitness journey. After that we went to the movies to see my other boyfriend, Channing Tatum. Swoon. 22 Jump Street is not my usual type of movie, but it had a few good laughs in it. And Channing. Most importantly, Channing.
Sunday we went to church and then picked up J’s great-niece and went to his mom’s house before going to the lake with her church for a fish fry. J took the kayak out to try and catch us some fish and I went swimming with the niece. We had a lot of fun, but by the end of the day we were wiped out and ready to get home to the pups and to start getting ready for another work week. But, the weekend will be here again before we know it…it’s a holiday weekend y’all! That means short work week and long weekend…woot woot!! Add these tuna steaks to your weekend menu and you won’t be sorry!
Lemon-Rosemary Tuna Steaks
As seen on The Blind Guy Cooks
Ingredients
- 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
Preparation
- 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.
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