Grilled Tuna with Rosemary
- 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.
- To serve, top fish with capers. If desired, garnish with fresh rosemary. Makes 4 servings.
To cook by direct grill method:
- 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
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.
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.