What's Cooking, good-lookin'

Okay, cheesy title. This week Shoppers had fresh tuna steaks on sale, so I wanted to take advantage of it! I found a great recipe (healthy and delicious), courtesy of Rachael Ray. It was surprisingly easy, and did not leave the house smelling "fishy".

Tuscan-Style Grilled Tuna Steaks

You can make them on a charcoal grill, however, I used my George Foreman indoor grill, aka the most-used appliance in my kitchen.

What you will Need:

• 4 Fresh Tuna Steaks (about 1 inch thick, 8 oz. each)
• 1 Lemon, zested
• 3 Sprigs of fresh rosemary - about 2 tablespoons of leaves stripped from the stem
• a handful of flat leaf parsley
• 3 cloves of garlic - crushed. A good video on how to crush garlic can be seen here
• salt and pepper to taste
• extra virgin olive oil, used for cooking

What to do:

1. Rinse and pat tuna steaks dry. Place the lemon zest on top of your cutting board. Pile the rosemary and parsley leaves on top of the zest.
2. Pile garlic, salt and pepper on top of the herbs. Finely chop them all together
3. Drizzle olive oil over tuna steaks, just enough to coat EACH side.
4. Rub the herb and garlic mixture into the fish, making sure to coat the pieces evenly on each side. Let stand for approx. 10 minutes before grilling.
5. Grill Tuna Steaks on HIGH on your george foreman grill for 4-6 minutes (if it is a one-sided electric grill, do 4-6 minutes per side of steak). **4 minutes will leave the tuna pink in the center if preferred, 6 minutes will fully cook.

I served this with a side spinach salad with cranberries, almonds and a homemade vinaigrette because I had some left overs from a recipe made the day before. 

Enjoy!!