In a glass casserole dish, large enough to hold the fish, place the garlic, thyme, oil, sea salt, and pepper. Mix well. Place the fish on top and turn it to coat all sides of the Tuna steaks. Marinate the fish, at least 3 hours, but optimally overnight, covered, in the refrigerator. Heat a cast iron skillet, or other heavy griddle, until very hot. Add the fish and cook over high heat about 2-2½ minutes on each side.
Quick marinade . . . overnight in the fridge . . . home . . . right onto the grill and in 5 minutes the fish is done. Simple and delicious. Couldn’t be easier. The dish is again and very simple and easy dish to prepare. Short on work and very long on flavor and taste. Try it. Don’t cook the Tuna too long. It is better a little on the rare side.
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