2 – 8 oz. yellow fin tuna steaks
1 cup soy sauce
½ cup lemon juice
1 clove crushed garlic (for each steak)
4 tablespoons extra virgin olive oil
Small amount of sea salt, to taste
Fresh ground black pepper, to taste
In a shallow 9 x 13 inch glass dish, prepare all of the marinade ingredients. Remember, if you have more than 2 – 8oz tuna steaks, you might need to adjust the ingredients to marinate. Marinate both sides (dredge steaks and get marinade on both sides). Let sit in refrigerator for 30 minutes before grilling. *Soy sauce will overpower tuna if you marinate for too long!
Light the grill while tuna is marinating. Once coals are white (30 minutes) spread them and clean the grill, then wipe with oil so steaks don’t stick.
Grill for 4 minutes or less per side for 1 inch steaks, depending on how you like them. Steaks should be firm and pink in the middle. If you prefer steaks to be more rare, grilling time should be 2-1/2 minutes on each side.
Recommended side dishes: Serve with white and long grain wild rice and grilled yellow squash cut lengthwise, sprinkled with sea salt and pepper squash and drizzled with extra virgin olive oil. Use the same marinate as for the tuna. For grilled squash, brush with marinade frequently during grilling, and grill until just tender.