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
Preheat grill or broiler on high.
Rinse tuna and pat dry. Set aside.
Combine tarragon, garlic, and lemon peel in a small bowl; mix well. Set aside.
Season tuna with salt and pepper if desired. Drizzle with oil; rub rosemary mixture into both sides of tuna. Let rest 5 minutes.
Grill (or broil) tuna for 2 to 5 minutes on each side, or until desired doneness.