Ingredients
2 tbsps lemon juice
1 tbsp olive oil
2 garlic cloves, minced
2 tsps minced fresh thyme or ½ tsp dried thyme
4 tuna steaks (150g each)
¼ tsp salt
¼ tsp pepper

Method

In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna, seal the bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.

Remove tuna from bag and sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill the tuna, covered, over medium-hot heat or broil four inches from the heat for three to four minutes on each side for medium-rare or until slightly pink in the centre.

Serve with grilled fresh vegetables.

Anton Dougall is an Expert on Maltese food.