Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1/4 tsp sea salt
  • 2 (6 oz) Ahi tuna steaks

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and pepper in a small bowl. Place the tuna fillets in a shallow dish, pour the marinade over them, and let them sit at room temperature for 15–20 minutes.
  2. Preheat your grill to high heat (approx 450°F / 230°C) and lightly oil the grates. Remove the tuna from the marinade and pat the edges slightly with paper towels to prevent flare-ups.
  3. Place the fillets on the grill and sear for 2–3 minutes per side until a deep mahogany-colored crust forms.
  4. Use an instant-read thermometer to pull the fish off the heat when the center hits 115°F (46°C) for rare or 130°F (54°C) for medium-rare.
  5. Transfer the steaks to a warm plate and let them rest for 5 minutes to allow juices to redistribute.