Tuna Steaks on the Grill

2 tuna steaks (about 1 to 1-1/2 inch thick)
4 T lemon juice
4 T olive oil
1/2 cup soy sauce
1/2 tsp salt
1/2 tsp pepper

Combine lemon juice, olive oil, soy sauce, salt and pepper in a resealable plastic bag. Wash tuna with tap water and pat to dry. Add tuna to marinade and toss to coat. Store in fridge to marinate anywhere from 1 hour to 12 hours.

After marinating, remove tuna from bag and pour marinade into skillet. Heat skillet over medium heat until liquid is hot. Put tuna in skillet and brown each side (for 30-60 seconds per side). Meanwhile, preheat the grill. Transfer meat the grill, discarding the marinade in the skillet. Make sure that the meat is placed on direct heat. Grill each side of the fish for 4 minutes.

Okay, folks, I have to brag again: this recipe is all my husband's. He bought some amazing tuna steaks at a great seafood market north of us, and we were all excited to try it. He even spent some extra time researching the best marinade and the best way to grill the tuna. I will give you a warning: tuna steaks are most often served medium rare (pink inside). We read that if you cook it more than that, the tuna is dry. Well, with kids consuming the food and me not a big fan of real sushi, he cooked it a little more than 4 minutes on each side. (Not to mention, those suckers were VERY thick!!) The thickest steak (2-1/2 inches thick, I'd guess) was quite pink in the middle but I ate it and it was delicious!! The other steak (about 1-1/2 inches thick) was just a tad pink in the middle and that one wasn't too dry either. The kids ended up loving it, which wasn't surprising since we are a fish-loving family. My husband did comment that the steaks were a little too thick to really enjoy the flavor of the marinade, so maybe we'll search for thinner steaks next time.

Family Chef's Grade: B+