GRILLED LEMON-OREGANO FRESH TUNA

It's been a little over two months since my hubby returned from his "fishing trip of a lifetime" in Grand Isle, LA, with a stellar catch of fresh tuna and red snapper.  Most of the fish went right into the freezer, in small packets convenient for a family of two.  Whoo Dat Tuna Salad continues to be a favorite way to use up the tuna, but today's very easy recipe is also absolutely delicious, especially when you don't have the time or motivation to fuss.  Leftovers are terrific cut up on a green salad, or made into -- you guessed it -- tuna salad.

If you can get some fresh tuna (from B&J's on Route 70 or Harris Teeter), give this recipe a try.  You won't be disappointed.

Grilled Lemon-Oregano Fresh Tuna
Rating:  10 out of 10
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INGREDIENTS:
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. extra-virgin olive oil
1-1/2 tsp. finely grated lemon zest
1 medium garlic clove, grated or minced
1/2 tsp. dried Meditteranean or Greek oregano
About 1/2 tsp. fine sea salt or Diamond kosher salt
About 1/4 tsp. white or black pepper
1 (10-12 oz.) fresh tuna steak, about 1-1/2" thick

Combine lemon juice, oil, zest, garlic and oregano in resealable plastic bag; massage to distribute evenly.  Salt and pepper both sides of tuna with 1/2 tsp. salt and 1/4 tsp. pepper, or to taste.  Add tuna; reseal bag; marinate for 1 hour, or up to 2 hours.  (Any longer will cook the fish.)  

Heat indoor or outdoor grill to medium-high (about 400-425F).  Remove fish from marinade and place on well-oiled indoor grill or well-oiled outdoor grill grates.  Cook about 4-5 minutes each side, turning only once, and basting with marinade, or to preferred degree of doneness.  Transfer tuna to a plate and keep covered off grill for 5-10 minutes to allow juices to settle.  (Amount of time on grill will depend on desired doneness and thickness of fish.  Should you remove the fish prematurely and find that you want it to be more done, just return it to the grill.)  Yield:  2-3 servings