Grilled Tuna Steak Provençale

Method

1. 1
   • tuna steak 4
   • olive oil 2 tbsp
   • garlic 2
   • fresh thyme 1 tbsp
   • fresh rosemary 1 tbsp
   • lemon 1

   Marinate the tuna — In a shallow dish, whisk together the olive oil, garlic, thyme, rosemary, and lemon zest. Reserve 1 tablespoon in a separate clean bowl for the dressing before adding the fish. Add the tuna steaks and turn to coat. Cover and marinate at room temperature for 15 minutes.

   ⏱15 min
2. 2
   • tuna steak 4
   • black pepper 1 pinch
   • salt 1 pinch

   Heat the grill and season — Heat a grill (or grill pan) over high heat until very hot. Season the tuna steaks with salt and black pepper.

3. 3
   • tuna steak 4

   Grill the tuna steaks — Grill the tuna steaks for 90 seconds to 2 minutes per side for a seared crust and a rare-to-medium-rare center, or longer if you prefer it more cooked through.

   ⏱2 min
4. 4
   • tuna steak 4
   • lemon 1
   • black olives 1 tbsp
   • capers 1 tbsp
   • fresh parsley 2 tbsp

   Rest and make the tapenade — Remove the tuna from the heat and rest for 2 minutes. Meanwhile, stir the black olives, capers, parsley, and lemon juice into the reserved unused marinade to make a quick tapenade dressing.

   ⏱2 min
5. 5
   • tuna steak 4

   Slice and serve the tuna — Slice the tuna steaks against the grain, drizzle with the tapenade dressing, and serve immediately.