Ingredients

1 lb fresh or frozen tuna steaks

2 teaspoons olive oil

2 teaspoons lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

2 cloves garlic; minced

1 teaspoon dried rosemary

1 tablespoon capers; drained & slightly crushed

fresh rosemary sprigs (optional)

Preparation

  1. Thaw tuna, if frozen. Rinse and pat dry with paper towels. Measure thickness of tuna. Cut into 4 serving-size portions. Brush both sides of each piece with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary onto tuna.

  2. Place fish steaks on a greased grill rack or in a grill basket. Grill on the rack of an uncovered grill directly over medium-hot coals until tuna flakes easily with a fork (allow for 4 to 6 minutes per 1/2-inch of thickness). If the tuna is more than 1-inch thick, gently turn it halfway through grilling.

  3. To serve, top tuna with capers. If desired, garnish with fresh rosemary.