Mediterranean Grilled Yellowfin Tuna

Tuna takes well to olives, feta and lemon. Grill the tomatoes alongside it in the last minute so they blister and split.

Ingredients

• 1 lb yellowfin tuna steak, cut into 1-inch thick steaks (about 4 pieces)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sea salt, or to taste
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Preparation

1. Make the marinade. Whisk olive oil, garlic, lemon juice, lemon zest, oregano, basil, salt and pepper.
2. Marinate. Pour over the tuna in a shallow dish. 20–30 minutes in the refrigerator.
3. Heat the grill. Grill or grill pan over medium-high.
4. Grill. Let excess marinade drip off. 2–3 minutes per side for rare.
5. Tomatoes. Add to the grill in the last minute, until slightly blistered.
6. Plate. Transfer tuna to a platter. Top with grilled tomatoes, olives, feta and parsley.
7. Serve immediately with lemon wedges.

Serving

Serves 2–4. Orzo or good bread to catch what runs off the platter.

Pro tips

• Let the marinade drip off before it hits the grill. Oil dripping onto coals means flare-ups and soot on the fish.
• Clean, oiled grates. Tuna sticks and tears more readily than most fish.
• Feta goes on off the heat. Grilled, it just melts into nothing.
• Grill grates leave marks fast — a quarter turn halfway through each side gives you crosshatch without extra cooking time.