📖 Instructions

1. First, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, oregano, salt, and pepper in a bowl. I like to really get the herbs in there to release their oils; it makes a difference!
2. Place tuna steaks in a shallow dish or resealable bag. Pour the marinade over the tuna, ensuring each steak is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 1 hour. Don't skip this part, it's crucial for the flavor!
3. Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking. A little olive oil brushed on the grates can help too.
4. Remove tuna steaks from the marinade and discard the marinade. Pat the tuna dry with paper towels. This helps to get a nice sear on the outside.
5. Place tuna steaks on the preheated grill. Cook for about 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. Keep an eye on it, tuna cooks quickly!
6. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125-130°F (52-54°C).
7. Remove tuna steaks from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. Garnish with fresh herbs and a squeeze of lemon juice before serving. I like to serve mine with a side of grilled vegetables or a fresh salad. Enjoy!