Served with steamed vegetables and simple pasta.

Grilled Tuna with Herbs
The New York Times Cookbook

(As copied from aggie94′s post on Cooking Light)

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced fresh garlic
1 tsp chopped fresh thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp crushed red pepper flakes
2 tbsp butter
2 tbsp freshly squeezed lemon juice

Preheat an outdoor grill or preheat the oven broiler to high.

Sprinkle the tuna pieces on all sides with salt and pepper.

Combine the oil, garlic, thyme, lemon rind, and red pepper flakes. Blend well and brush the fish all over with the mixture.

Scrape the remaining oil mixture into a small saucepan and add the butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place the pieces directly on the grill. Cook, turning often, 5-6 minutes. If it is to be cooked under the broiler, place it in a dish about 2 inches from the heat source. Leave the broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2-3 minutes.

While the fish is cooking, heat the oil and butter mixture over low heat and keep warm. Put the steaks on individual plates or on a platter. Pour oil & butter mixture over the fish.

Serves 4.