INGREDIENTS
4 cloves garlic, peeled
1 Tbsp coarse salt
1 Tbsp oregano, dried or fresh, chopped
2 Tbsp basil, dried or fresh, chopped
1 tsp black pepper
½ cup extra virgin olive oil
4 6-8 oz tuna steaks, about 1-inch thick
DIRECTIONS
In a food processor or a blender combine the garlic, salt, oregano, basil, and pepper and pulse to a paste. Slowly drizzle enough olive oil to achieve a spreading consistency.
Rinse the tuna steaks off in cold water. Drain and blot dry with paper towels.
Using a spatula or your fingers, spread the spice paste on both sides and put in a shallow baking dish large enough to hold them in a single layer.
Pour an additional ¼ cup olive oil over the fish and turn to coat. Place in refrigerator for at least 30 minutes or up to 3 hours.
When ready to cook, preheat the grill to high.
Remove the tuna steaks from the marinade. Brush with an additional 1-2 Tbsp olive oil.
Grill the steaks until cooked to your taste. We like them cooked medium, about 4-6 minutes per side.
