Yield: 2 tuna steaks
2 Tuna steaks, about 1 pound
1/2 cup + a little more for drizzling Herbs de Provence EVOO
1 tsp Herbs de Provence seasoning
1 tsp fresh lemon zest
1 fat clove garlic
2 tsp Sicilian Lemon Balsamic Vinegar
Sea salt and freshly ground black pepper
Lemon quarters (if desired)
Rinse and pat dry the tuna steaks and place in a zip lock bag. Mix the remaining ingredients and pour over the tuna steaks, flipping the bag a few times to coat the tuna. Marinate in the refrigerator for 30 minutes – 1 hour.
Spray the grill grate with the cooking spray. Turn the grill on to high and let heat for a few minutes. Turn the heat down to medium. Gently remove the tuna from the zip lock bag. Brush the marinade on the tuna and then discard.
Place the tuna on the grill and cook for about 2-3 minutes per side (depending on how thick the steaks are). Tuna gets dry very quickly, so it is better to undercook it just a bit, leaving the inside pink. Placing the fish under aluminum foil for a few minutes after removing from the grill will continue to cook the tuna.
Place the tuna steaks on each plate. Drizzle a little more Herbs de Provence EVOO and/ or fresh lemon juice over the tuna before serving.
Submitted by Barb L.