Grilled Tuna with Oregano

I was at a loss as to what to cook this evening. I brought out my cookbook "Lidia's Italy," and went to one of the yellow tabs that my husband attached to a recipe he found interesting. One of the recipes he like was Grilled Tuna with Oregano. I stopped at Whole Foods on the way home from work and picked up tuna there. It was $25.99/lb. Just to be curious, I also decided to stop at Mr. Shrimp in Belmar to see what he charges for tuna. Mr. Shrimp's price was $18.99/lb. I should have went there  first, oh well. I should also check out the tuna prices at Wegmans the next time I'm there. 

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Lidia's recipe is as follows. I am adjusting the recipe to serve two people. I also purchased green zucchini at Matt's Farm Market. I'll slice it long ways using my mandoline and brush it with olive oil and season with salt and pepper. Brown rice will round out the meal and a tossed salad. It's 3:27, time to feed Daisy and start supper. ​

​Grilled Tuna with Oregano
Tonno Riganatu
 
Recipe from “Lidia’s Table”
Authors Lidia Matticchio Bastianich and Tanya Bastianich Manuali
 
3 or more plump garlic cloves, thinly sliced (2 tablespoon slices)
1 teaspoon coarse sea salt or kosher salt, plus more for finishing
½ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tuna steaks cut 1-1/2 inches thick, about 8 ounces each
1-1/2 teaspoons dried oregano
 
Serves 6
 
For the marinade, stir the sliced garlic, salt and pepper into the olive oil and let sit for 30 minutes to an hour.
 
Spoon off and reserve 2 tablespoons of the infused oil. Place the tuna steaks on a large platter, and pour the remaining marinade over, turning the steaks so both sides are coated. Marinate the tuna for 2-3 hours, flipping them over two or three times.
 
Light your grill, and heat the rack over a medium flame or bed of charcoal. Drain the marinade from each piece of tuna, and lay it on the grill. Sear for about 2 minutes, and flip the steaks with a spatula.
 
Grill the second side for 2 minutes, turn steaks again, and check for doneness by slicing into a steak-the flesh should not be fully cooked. Remove to platter where the fish will continue to cook off the grill.
 
Stir the oregano into the remaining 2 tablespoons of garlic infused oil, and immediately brush on top of the tuna. Sprinkle over sit some coarse salt. Le the tuna rest for a minute before serving. 

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