Ingredients

• 4  6-ounce fresh or frozen tuna steaks, cut 1 inch thick
• 1/3  cup dry white wine
• 1  tablespoon lemon juice
• 1  tablespoon olive oil or cooking oil
• 1  clove garlic, minced
• 2  teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1  teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1/4  teaspoon salt
•   Lemon slices (optional)
•   Fresh rosemary and/or oregano (optional)

Directions

1. Thaw fish, if frozen.

2. For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once.

3. Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once.