Rosemary Grilled Tuna

rosemary grilled tuna
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds tuna steak (about 1 1/2 inches thick)
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary leaves, plus 4 long, sturdy sprigs
  • Salt and pepper


Cut the tuna into 16 evenly sized chunks and place in a shallow bowl with the olive oil, garlic and chopped rosemary; season with salt and pepper. Toss to combine. Cover and let stand at room temperature, tossing occasionally, for 30 minutes.

Preheat a grill or grill pan to medium-high. Skewer the tuna chunks onto the rosemary sprigs, about 1/2 inch apart. Place the skewered tuna on the grill and drizzle with the remaining marinade. Grill, turning with tongs, until cooked on all sides, about 4 minutes for medium-rare.