After enjoying yellowfin tuna at a restaurant in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home.
—JAN HUNTINGTON PAINESVILLE, OH
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
2. Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.