Fire Up Some Lemon Grilled Tuna Steaks

Ask most people and theyll tell you that tuna is best served raw. Thats because its a very lean fish and the lack of fat makes it dry out easily when cooked. Most grilled preparations of tuna will have you sear the outside, but leave the middle raw. For those of you squeamish about eating rare fish, or if you want to try something a little different, fully cooked tuna can be delicious if prepared right. The trick is to infuse it with olive oil overnight, and to cook it until it is still just a little pink in the center. The oil keeps the fish from drying out while the salt, garlic and lemon zest in the marinade add plenty of flavor. Its great served alongside a salad, or in a bun with some lettuce and tomato. For a fresh take on a Niçoise Salad, try serving this with a salad of lettuce, tomatoes, haricots vert, red onions, boiled egg, and Niçoise olives.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.