Lemon-Rosemary Grilled Yellowfin Tuna Steaks

Lemon zest, rosemary, and garlic ready to be minced.

Lemon zest, rosemary, and garlic along with Kosher salt and fresh ground pepper ready to be pressed onto the tuna steaks.

I really like tuna but not simply out of a can, although canned tuna has its merits. When I say I like tuna, I’m referring to tuna steaks: pan seared, broiled, or grilled. They are so easy and quick to cook. A quick four to six minutes per side is all it takes. Yes, they will be pink in the middle but over cooked tuna is mortal sin.

Here’s what I did tonight:


2 fresh tuna steaks, 6 to 8 ounces each and approximately 1-inch thick
1 lemon, zested
fresh rosemary, about 2 large sprigs with leaves stripped from stem
3 cloves garlic, crushed
Coarse salt and black pepper
Extra-virgin olive oil


Rinse and pat tuna steaks dry. Zest lemon on top of cutting board into a small mound. Place rosemary leaves on top of zest. Slightly crush garlic and place on top of rosemary. Finely chop the garlic, rosemary and lemon zest. About half-way through, season with Kosher salt and black pepper. Drizzle just enough olive oil over the tuna steaks to coat each side. Rub herb and garlic mixture into fish, while lightly pressing the mixture into the flesh and coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks no more than six minutes on each side over medium high heat on grill.


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