- 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
How to Make It
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.