- 4 (6-ounce) tuna steaks (about 1 inch thick)
- 2 teaspoons dried Greek oregano, divided
- 1/2 teaspoon sea or kosher salt
- 4 garlic cloves, peeled and quartered
- Cooking spray
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 4 oregano sprigs (optional)
- calories 283
- caloriesfromfat 37 %
- fat 11.7 g
- satfat 2 g
- monofat 5.5 g
- polyfat 2 g
- protein 39 g
- carbohydrate 4.2 g
- fiber 0.3 g
- cholesterol 63 mg
- iron 2.1 mg
- sodium 358 mg
- calcium 20 mg
How to Make It
Sprinkle the fish with 1 teaspoon oregano and salt. Marinate in refrigerator 2 hours, turning occasionally.
Cut 2 slits into each steak. Insert 2 garlic quarters into each slit. Place the fish on a grill rack coated with cooking spray. Grill 4 minutes on each side until fish is medium-rare or until desired degree of doneness.
Combine 1 teaspoon oregano and the juice in a medium bowl. Dip grilled fish into juice mixture; place on plate. Add oil to remaining juice mixture; stir well with a whisk. Spoon juice mixture over fish; sprinkle with pepper. Garnish with oregano sprigs, if desired.
Wine Note: There's a lot of lemon in this dish, so be sure to choose a white wine that has a bit of citrus zing itself. (Avoid red wines; they clash badly with lemon.) Many fresh, light whites from around the Mediterranean would be ideal. Try, for example, Bodegas Morgaío Albariño, one of Spain's most exciting whites (about $19).