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  • Weyand's Chef

Tuscan-Style Grilled Tuna Steaks


4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem

Handful of flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking


Rinse and pat tuna steaks dry.  Place zest on top of cutting board.  Pile rosemary and parsley leaves on top of zest.  Put garlic and some sparse salt and black pepper or grill seasoning on top of herbs.  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.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.  Cook steaks over:  high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.  Recipe obtained from Rachel Ray, Food Network.

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