Yesterday night I made grilled tuna for the first time. And the consensus is that the results were mighty fine. So good, in fact, that paying restaurant prices for the fish was still worth it. (Yeah, tuna is a bit more pricy than I expected...)
4 peeled garlic cloves
1 tablespoon coarse salt (sea salt)
1 tablespoon dried oregano leaves
1 tablespoon dried basil leaves
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil (possibly more)
4 tuna steaks (6-8 ounces each, roughly 1 inch thick)
8 bay leaves
- Combine the garlic, salt, pepper, oregano, and basil in a mortar and grind it into a paste with pestle. Add the olive oil a bit at a time until you achieve the consistency o of a spreadable paste.
- Rinse the tuna steaks under cold water and blot dry with a paper towel. Then cover both sides of the tuna with the marinade paste. Put the tuna into a small baking dish or pan and add the extra olive oil. Flip the tuna to get oil on both sides and then add a bay leaf to the top and bottom side of each tuna steak.
- Cover the tuna steaks and refrigerate for 3-4 hours.
Rinse and dry the tuna steaks and then apply a little olive oil to both sides. Pre-heat the grill for high heat, brush oil onto the grill, and begin grilling the tuna. After 2 minutes, rotate the steaks 45 to 90 degrees for cosmetic grill marks. Grilling will take a total of 4-6 minutes on each side depending on thickness and taste.
The final product (once sampled) looks like this:
And it's quite good. :-)
Enjoy!
See Also: Using a 20 Pound Propane Tank with the Weber Baby Q Grill
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