4 (6-oz.) tuna steaks (about 1 inch thick)
\n2 tsp. dried oregano, divided
\n1\/2 tsp. kosher salt
\n4 garlic cloves, peeled and quartered
\nCooking spray
\n1\/2 C. fresh lemon juice (about 4 lemons)
\n1 T. extra-virgin olive oil
\n1\/8 tsp. freshly ground black pepper<\/p>\n
Sprinkle fish with 1 tsp. oregano and salt. Marinate in refrigerator 2 hours, turning occasionally. Prepare grill or broiler. Cut 2 slits into each steak. Insert 2 garlic quarters into each slit. Place fish on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side until fish is medium-rare or until desired degree of doneness. Combine 1 tsp. oregano and juice in a medium bowl. Dip grilled fish into juice mixture; place on plate. Add oil to remaining juice mixture; stir well with a whisk. Spoon juice mixture over fish; sprinkle with pepper.<\/p>\n
Yield: 4 servings
\nServing size: 1 tuna steak and 2 1\/2 T. sauce<\/p>\n
Calories: 283
\nFat: 11.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 (6-oz.) tuna steaks (about 1 inch thick) 2 tsp. dried oregano, divided 1\/2 tsp. kosher salt 4 garlic cloves, peeled and quartered Cooking spray 1\/2 C. fresh lemon juice (about 4 lemons) 1 T. extra-virgin olive oil 1\/8 tsp. freshly ground black pepper Sprinkle fish with 1 tsp. oregano and salt. Marinate in refrigerator 2 hours, turning occasionally. Prepare grill or broiler. Cut 2 slits into each steak. Insert 2 garlic quarters into each slit. Place fish on a…<\/p>\n