Tarragon Grilled Tuna
This couldn’t be any easier. You’ll need all of 15 minutes to get this ready — and most of that time will be you pouring a glass of wine to sip on while you prep. Some people are afraid of grilling tuna, but don’t be. The small amount of olive oil in this recipe will keep it moist on the barbie. All it requires is a steady hand and some premium tuna fillets. We can help you with that (well, at least with the fillets). If you’re still nervous, this is great under the broiler too.
4 (4-oz.) each raw tuna steaks (1-inch thick)
¼ cup chopped Italian parsley
2 fresh tarragon sprigs, leaves removed and chopped, stems discarded
2 cloves garlic, crushed
2 tsp. finely chopped lemon peel (lemon zest)
Sea salt and ground black pepper to taste
1 Tbsp. extra-virgin olive oil
Preheat grill or broiler on high.
Rinse tuna and pat dry. Set aside.
Combine tarragon, garlic, and lemon peel in a small bowl; mix well. Set aside.
Season tuna with salt and pepper if desired. Drizzle with oil; rub tarragon mixture into both sides of tuna. Let rest 5 minutes.
Grill (or broil) tuna for 2 to 5 minutes on each side, or until desired doneness.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755