Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 6 oz thick-cut Ahi tuna steaks
  • 1 cedar plank, soaked in water for 2 hours
  • 1 tbsp avocado oil
  • 4 slices fresh lemon

Instructions:

  1. In a glass bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
  2. Pat the tuna steaks dry with paper towels, coat them thoroughly in the marinade, and refrigerate for 30 minutes.
  3. Preheat the outdoor grill to medium-high heat, approximately 400°F (200°C).
  4. Remove the cedar plank from the water, pat the top surface dry, and lightly brush it with avocado oil.
  5. Place the tuna steaks directly on the grill grates for 1 minute per side to create charred grill marks.
  6. Transfer the seared steaks onto the prepared cedar plank and place the plank directly over the heat.
  7. Place one lemon slice on top of each steak and close the grill lid to trap the cedar smoke.
  8. Grill for 3 to 5 minutes per side, depending on desired doneness.
  9. Remove steaks from the grill when the internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare.