Lemon Rosemary Tuna Steaks

Name: Lemon Rosemary Tuna Steaks
Prep time: 10 min
Total time: 10 min
Ingredients: 1½ kilograms yellowfin tuna steaks.; 2 tablespoons lemon juice.; 1 tablespoon Dijon mustard.; 1 teaspoon crushed garlic.; 1 tablespoon olive oil.; 2 tablespoons fresh rosemary, chopped.; 1 tablespoon fresh Italian parsley, chopped.

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

1½ kilograms yellowfin tuna steaks.
2 tablespoons lemon juice.
1 tablespoon Dijon mustard.
1 teaspoon crushed garlic.
1 tablespoon olive oil.
2 tablespoons fresh rosemary, chopped.
1 tablespoon fresh Italian parsley, chopped.

Directions:

Combine herbs, lemon juice, mustard, olive oil and garlic in a bowl.
Spread over the fish, cover and refrigerate for up to 3 hours.
Rest the fish at room temperature for 30 minutes before cooking.
Heat the barbeque to medium-hot.
Cover with oil and cook fish for 2-3 minutes a side, turning once.
Serve rare, while still pink in the middle.

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Lemon Rosemary Tuna Steaks

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Tuna
Tuna Many nations put a huge price on the meat of a number of tuna species, especially big-eye, yellowfin and bluefin tunas.
A single fish can fetch tens of thousands of dollars, particularly at Asian fish markets, if it’s handled correctly to ensure it arrives quickly and in prime condition.
The regard in which some tuna species are held has resulted in over-fishing throughout the Pacific, and in recent years yellowfin tuna especially have failed to reach New Zealand territorial waters in any numbers. A yellowfin or big-eye tuna is a prized catch, not only as a sportfish, but also for its eating qualities.