Grilled Tuna With Rosemary

1. 1

   1. Thaw tuna, if frozen. Rinse and pat dry with paper towels. Measure thickness of tuna. Cut into 4 serving-size portions. Brush both sides of each piece with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary onto tuna.

2. 2

   2. Place fish steaks on a greased grill rack or in a grill basket. Grill on the rack of an uncovered grill directly over medium-hot coals until tuna flakes easily with a fork (allow for 4 to 6 minutes per 1/2-inch of thickness). If the tuna is more than 1-inch thick, gently turn it halfway through grilling.

3. 3

   3. To serve, top tuna with capers. If desired, garnish with fresh rosemary.

* Per serving · 4 servings · Values may vary.

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