- Cook Time
- Prep Time
- 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.