4 tuna steaks, (2cm thick)
3 garlic cloves, (grated)
1 tbsp salt
1 tsp coarse (ground) black pepper
1/4 cup olive oil
Peel the zest off the lemon and use a sharp knife to cut the zest into long thin strips.
Rub the tuna steaks with the garlic, and sprinkle both sides with salt and pepper. Put the steaks in a large freezer bag, and scatter with lemon zest. Drizzle olive oil all over the tuna, and seal the bag, pressing out as much air as you can. Put the tuna in the fridge overnight to marinate.
When you’re ready to grill the steaks, take them out of the fridge while you heat up the grill. Grill one side until you see the red tuna turn beige about 1/3 of the way up the side. Flip, then grill the other side until you can only see a hint of pink from the side.
Serve the tuna steaks with a salad. Try our Ceasar Salad or Courgette Salad without chicken.
Serves: 2 – 4
Cooks in: 15 minutes
Difficulty: Reasonably easy
Pairs well with Survivor Sauvignon Blanc.