Grilled Tuna with Rosemary

A garlic and rosemary rub and a dab of lemon juice lend a Mediterranean note to fish steaks.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Grill: 8 mins

Grilled Tuna with Rosemary

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1.0 by 1 people

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Directions

  1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into 4 serving-size portions. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary or tarragon onto fish. Grill or broil.
  2. To serve, top fish with capers. If desired, garnish with fresh rosemary. Makes 4 servings.

To cook by direct grill method:

  1. Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling.

From the Test Kitchen

To broil:

Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness. If fish is more than 1 inch thick, gently turn it halfway through broiling.

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Nutrition Facts (Grilled Tuna with Rosemary)

  • Per serving:
  • 145 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 51 mg chol. ,
  • 179 mg sodium ,
  • 1 g carb. ,
  • 27 g pro.
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