Grilled Tuna Steaks

Oxmoor House
12 servings


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12 (1-inch-thick) tuna steaks (about 6 pounds)
1 cup lemon juice
1/2 cup soy sauce
2 bay leaves
1/2 teaspoon dried whole thyme


Rinse steaks thoroughly in cold water, and pat dry. Place steaks in a 15- x 10- x 1-inch jellyroll pan.

Combine lemon juice, soy sauce, bay leaves, and thyme, mixing well. Pour mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks often.

Remove steaks, and place in two well-greased wire grilling baskets; reserve marinade. Grill over hot coals 20 minutes or until steaks flake easily when tested with a fork, turning and basting occasionally with reserved marinade. Serve immediately.

Created date

February 2010