INGREDIENTS
4 tuna steaks, cut 1-inch thick.
2 tsp. dried Greek oregano, divided
1/2 tsp. kosher salt
4 garlic cloves, peeled and quartered
Cooking spray
1/2 cup fresh lemon juice (about 4 lemons)
1 TBSP. extra-virgin olive oil
1/8 tsp. freshly ground black pepper
4 oregano sprigs (optional)
DIRECTIONS
Sprinkle the fish with 1 tsp. oregano and salt.
Marinate in the refrigerator for 2 hours, turning occasionally.
Heat your charcoal or gas grill.
Cut 2 slits into each tuna steak.
Insert 2 garlic quarters into each slit.
Place the fish on a grill rack coated with cooking spray.
Grill 4 minutes on each side until fish is medium-rare or until desired degree of doneness.
Combine 1 tsp. oregano and the juice in a medium bowl.
Dip grilled fish into juice mixture; place on plate.
Add oil to remaining juice mixture; stir well with a whisk.
Spoon juice mixture over fish; sprinkle with pepper.
Garnish with oregano sprigs, if desired.
Serves 4.
