Prep Time: 20 Minutes
Cooking Time: Marinate 30 minutes, grill 10 minutes.
Big Y Dig In -The Big Y Magazine June/July 2018
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a small bowl, combine oil and lemon juice. Brush over both sides of tuna steaks; place steaks in a shallow dish and sprinkle salt and pepper to taste on both sides. Cover and let marinate in the refrigerator for 30 minutes. Wash hands after handling raw fish.
4. Preheat grill to medium.
5. Remove steaks from marinade; discard used marinade. Spray a fish basket with cooking spray and add steaks; top each with 1 minced garlic clove, 2 thyme sprigs and 1 rosemary sprig; season to taste with salt and pepper.
4. Close basket and place on grill. Close grill lid and grill steaks for 5 minutes per side or until the internal temperature on a meat thermometer reaches 125 degrees Fahrenheit for medium-rare; center should be slightly pink.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 253 (Calories from Fat: 72)
Total Fat: 8g (Saturated Fat: 1g)
Total Carbohydrates: 2g (Dietary Fiber: 0g