Basil Citrus Grilled Tuna Steaks


4 tuna steaks (3/4 inch to 1 inch thick; 6 to 8 ounces each)
1 bunch fresh basil, washed and stemmed
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 Tbs. white vinegar
1 cup extra-virgin olive oil
1 tsp. coarse salt
1 tsp. black pepper


1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels.

2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture and place tuna into a ziploc bag and let marinate in the refrigerator for 30 minutes to 2 hours, turning the tuna steaks several times.

3. Preheat the grill on high. When ready to cook, brush and oil the grill grate.

4. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke test: A rare steak will be soft, a medium-rare steak will be gently yielding, and a medium steak will be firm. Transfer the steaks to plates and let rest for 3 minutes before serving.