4 fresh tuna steaks, 8 oz. each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 T. leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Black pepper or grill seasoning

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Spray each side of the tuna steaks with a little non-stick coating. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal. Great with a salad and stuffed Portobellos.