Recipe courtesy of The Bear Cupboard (

Rating:  10 out of 10


2 Tbsp. freshly squeezed lemon juice

2 Tbsp. extra-virgin olive oil

1-1/2 tsp. finely grated lemon zest

1 medium garlic clove, grated or minced

1/2 tsp. dried Meditteranean or Greek oregano

About 1/2 tsp. fine sea salt or Diamond kosher salt

About 1/4 tsp. white or black pepper

1 (10-12 oz.) fresh tuna steak, about 1-1/2" thick

Combine lemon juice, oil, zest, garlic and oregano in resealable plastic bag; massage to distribute evenly.  Salt and pepper both sides of tuna with 1/2 tsp. salt and 1/4 tsp. pepper, or to taste.  Add tuna; reseal bag; marinate for 1 hour, or up to 2 hours.  (Any longer will cook the fish.)  

Heat indoor or outdoor grill to medium-high (about 400-425F).  Remove fish from marinade and place on well-oiled indoor grill or well-oiled outdoor grill grates.  Cook about 4-5 minutes each side, turning only once, and basting with marinade, or to preferred degree of doneness.  Transfer tuna to a plate and keep covered off grill for 5-10 minutes to allow juices to settle.  (Amount of time on grill will depend on desired doneness and thickness of fish.  Should you remove the fish prematurely and find that you want it to be more done, just return it to the grill.)  Yield:  2-3 servings