Herbed Tuna Steaks
- 3 sprigs rosemary, leaves stripped
- 6 sprigs thyme, leaves stripped
- 3 scallions
- 3 tablespoons extra-virgin olive oil
- 2 1 -pound center-cut tuna steaks (about 1 inch thick)
- Kosher salt and freshly ground pepper
Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
Transfer to a cutting board and let rest 5 minutes before slicing.
Photograph by Anna Williams
More Recipes and Ideas:
Tuna Steak au Poivre with White Beans and Bitter Greens Salad, Rosemary Grilled Tuna Steaks with Eggplant and Zucchini, Tapenade of Anchovies, Black Olives, Capers and Parsley over Grilled Tuna Steak with Grilled Polenta, Heart Healthy Recipes, Easy Appetizer Recipes, Low-Cholesterol Recipes, Easy Main Dish, Easy Casserole, Easy Dinner
Thank you! your flag was submitted.