Herb Grilled Tuna
We grill some fresh tuna coated with herbs from our garden for a simple, quick dinner. The contrast between the smoky seared outside and the moist pink inside is perfect for a summer meal. For a final touch, we drizzle the remaining herb sauce over the fish at the end. The only adjustment we will make next time is to double the sauce ingredients for this amount of fish. It is very tasty! Originally served as part of And on the Fourth....
Ingredients
- 1.3 pounds 2 fresh, yellowtail, steaks tuna
- 1 tablespoon fresh, flat-leaf parsley (cleaned and chopped)
- 1 tablespoon fresh oregano (cleaned and chopped)
- 1 tablespoon fresh, spearmint mint (cleaned and chopped)
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- salt & pepper
- 1 lemon (cleaned)
Instructions
We start by preheating our gas grill to medium-high heat.
We rinse and pat dry the tuna steaks and place them on a plate. In a ramekin, we combine the herbs, and add in the garlic with our garlic press. We add the oil and salt and pepper. Using our microplane, we add the zest from the lemon. The rest of the lemon we cut into slices and set aside. We stir the sauce and put half of it in a prep bowl for drizzling on the tuna steaks at the end.
We use the remaining herb sauce to coat the steaks, rubbing it onto both sides of the tuna. We add additional salt and pepper and grill for a few minutes on each side until desired doneness. We want ours medium to medium rare but we leave the fish on longer for the children.
We serve half a steak per person, with the lemon slices, and drizzled with the reserved sauce.