Ingredients:

  • Four (1-inch thick) Tuna Steaks (Yellowfin or Ahi; about 6 oz each)
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Zest of 1 large lemon
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Prepare the Herb Rub: In a small bowl, combine the lemon zest, oregano, thyme, smoked paprika, garlic powder, and red pepper flakes (if using). Stir well until the mixture is fragrant.
  2. Prep the Tuna: Pat the tuna steaks aggressively dry using paper towels. Lightly brush the olive oil onto all sides of the steaks, then generously season with the coarse sea salt and black pepper.
  3. Apply the Rub: Evenly press the prepared Lemon-Herb Rub mixture onto all sides of the oiled steaks, ensuring a good, even coating. Set aside at room temperature while the grill preheats (about 10–15 minutes).
  4. Preheat the Grill: Preheat your grill to screaming hot (High heat setting, around 500°F / 260°C). Clean the grill grates thoroughly and carefully oil them.
  5. Grill Side One: Place the tuna steaks onto the hottest part of the grill. For medium-rare results (125°F internal temperature), cook for 2 to 3 minutes without moving them to allow a proper sear to form.
  6. Grill Side Two: Flip the steaks using tongs or a fish spatula. Cook for another 2 to 3 minutes. Use an instant-read thermometer to check the internal temperature (125°F is recommended).
  7. Rest and Serve: Immediately transfer the steaks to a clean cutting board. Allow the tuna to rest uncovered for 5 to 7 minutes. Slice the tuna steaks against the grain (optional) and serve immediately.