The combination of Mediterranean flavors works equally well not only with the tuna steaks in this recipe, but also with striped bass or red snapper fillets. Serve with couscous mixed with feta cheese, sliced black olives, and chopped tomato.
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon olive oil
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) tuna steaks (about 3/4 inch thick)
4 lemon wedges
How to Make It
Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator 15 minutes.
Heat a large grill pan coated with cooking spray over medium-high heat. Add the tuna steaks, and cook for 5 minutes on each side or until steaks reach desired degree of doneness. Serve tuna steaks with lemon wedges.
My tuna was thicker than the ones in the recipe, so I timed them for 5 minutes each side as the recipe stated.This was WAYYY too long. The tuna was so dried out it was hard to chew. ant comment on the flavors because I couldn't get past the chewy texture.Not sure if because mine were previously frozen it could have affected the texture...
We don't like tuna rare and by the time it was done to our liking, it was charcoal on both sides!! It was good even though it was very crisp. I only fixed one steak as there is just the two of us. Will try it on the grille next time.
This is such a light, fresh way to prepare Tuna! Although we only seared it for about 1 minute on each side, since we like it rare in the middle and five minutes would have killed it. Served along side greek couscous, also from CL. Will definetly make this again.
This was so quick and easy to make. The flavors were very nice though I would've cooked the tuna just a little less than the recommended cooking time as mine came out just about well done. I served this dish with a salad and pasta. I used the leftover tuna for tuna salad sandwiches the next day - very tasty!
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