Herb & Garlic Grilled Tuna Steak


  • 4 (4-oz.) each raw tuna steaks (1-inch thick)

  • ¼ cup chopped Italian parsley

  • 2 resh tarragon sprigs, leaves removed and chopped, stems discarded

  • 2 cloves garlic, crushed

  • 2 tsp. finely chopped lemon peel (lemon zest)

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • 1 Tbsp. extra-virgin olive oil


  1. Preheat grill or broiler on high.

  2. Rinse tuna and pat dry. Set aside. 

  3. Combine tarragon, garlic, and lemon peel in a small bowl; mix well. Set aside.

  4. Season tuna with salt and pepper if desired. Drizzle with oil; rub rosemary mixture into both sides of tuna. Let rest 5 minutes.

  5. Grill (or broil) tuna for 2 to 5 minutes on each side, or until desired doneness.

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