Recipe from "The Best of Food & Wine." Thank goodness that fresh herbs are now readily available in the market's produce department.
3 tablespoons olive oil 1 tablespoon fresh rosemary, plus sprigs for garnish 2 teaspoons fresh thyme Six 4-oz. tuna steaks, 3/4 to 1 inch thick Freshly ground black pepper Pinch of kosher salt Lemon quarters, for serving
1. Light a grill or preheat the broiler. On a large plate, combine the olive oil, rosemary and thyme. Add the tuna and season with pepper to taste; turn to coat with oil. Marinate for up to 30 minutes, turning a few times.
2. Season both sides of the tuna steaks with a pinch of salt. Grill about 4 inches from the heat for about 4 minutes on each side or until just pink in the center (less time if you prefer your tuna rare). Transfer the tuna to plates and serve garnished with lemon wedges and rosemary sprigs.