Tuna Steaks

Tuna Steaks

Tuna Steaks

2 fresh tuna steaks, 8 ounces each, 1-inch thick
olive oil
1/2 lemon, zested
2 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
2 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Serving suggestions:

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

I cooked them for 4 minutes on medium, flipped and then cooked for 3 minutes - i think i would have cooked them -2 minutes more so they would be cooked thru

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