Tuscan-Style Grilled Tuna Steak Recipe

Ingredients

-	4 Fresh Tuna Steakes (8 oz each) 1-inch thick
-	The zestof 1 lemon
-	3 Sprigs fresh rosemary, leaves stripped from stem (about) 2 Tablespoons
-	A handful of fresh flat-leaf parsely leaves
-	3 Cloves garlic, crushed
-	Steak seasoning blend such as Montreal Seasoning by McCormick or
-	Freshly ground black pepper with course salt , to taste
-	Extra-virgin olive oil, a genrous drizzle


Instructions


Rinse and pat tuna steaks dry. Zest the lemon using the finest side of a hand or box grater orver a cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some grill seasoning or coarse salt and black pepper on top of herbs. Mill the garlic, herbs, and spices with your knife into a finely chopped mixture. Drizzle 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.


Grill tuna steaks 2 to 3 minutes on each side if you prefer your tuna pink at the center, 5 minutes per side for well done. cook steak over high setting on indoor electric grill, medium-high heat on outdoor gas grill, or 6-inches from hot, prepared charcoal grill. Serve with grilled stuffed porobello caps, and mixed green salad dressed with oil and vinegar.






Originally Submitted 11/11/2007


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