Florida Department of Agriculture and Consumer Services

Grilled Yellowfin Tuna With Rosemary

Posted April 17, 2013 in Entrees, Tuna

Grilled Yellowfin Tuna With Rosemary

Ingredients:

  • 4 (4-ounce) fresh tuna steaks, cut 1 inch thick
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh rosemary leaves, chopped
  • fresh rosemary sprigs (optional)

Directions:

  1. Rinse fish and pat dry with paper towels.
  2. Brush both sides of steaks with oil and lemon juice.
  3. Sprinkle kosher salt, pepper, garlic and rosemary evenly onto fish then rub in with fingers. 
  4. Preheat grill then reduce heat to medium.
  5. Place fish on grill rack over heat.
  6. Cover and grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling.
  7. Garnish with fresh rosemary.
  8. To broil, place fish on the greased unheated rack of a broiler pan.
  9. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.

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