Rosemary Tuna Steak Marinade
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I was feeling some protein boredom last week. We're nearing the end of Whole30 and they say this is a common sentiment. I remembered an amazing tuna steak burrito I had several years ago at The Brewhouse in Duluth and realized I have never made tuna steak before. So, now came the task of deciding what to do with it. I love fresh rosemary and it goes really well with tuna. I decided for my first time I would go with a simple grilled tuna steak salad so I could really experience the flavor of the fish. The outcome was amazing. This is actually one of my favorite dishes we've made over Whole30 so far. Tuna steak is mildly fishy, flavorful, and a satisfying protein. It's also really quick to make. You don't want to overcook tuna so a few minutes searing in a pan is all it needs. I placed it over a simple salad of greens, red cabbage, carrots, and walnuts with an oil and vinegar dressing. So good.
Rosemary Marinade for Tuna Steak
20 min, makes enough for two tuna steaks, about 1/3 lb each
- 3 T olive oil + 1 T for grilling
- 1/4 t salt
- 1/4 t pepper
- pinch cayenne pepper
- 1/8 t garlic powder
- 1 t minced fresh rosemary
- Place all marinade ingredients in sealable plastic bag and shake to combine
- Place tuna steaks in the plastic bag and shake to coat.
- Let them sit in the marinade for as little as 15 minutes, but you can leave them overnight as well
- Place 1 T olive oil in skillet and heat on medium-high heat
- Place tuna steaks in pan, individually or together, depending on size
- Let sit in pan until browned on first side, about 4 minutes
- Flip the tuna steak and sear the other side until brown, about another 4 minutes
- Tuna will be done when it pulls/flakes with a fork but is still quite pink on the inside-don't overcook it! See picture :)