borrowed from "thechef"



4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/3 cup dry white wine
1 tablespoon lemon juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2teaspoon dried rosemary, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/4 teaspoon salt
Lemon slices (optional)
Fresh rosemary and/or oregano (optional)


Thaw fish, if frozen. For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once. Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings.



"bam this you freak" I cook with roid rage "BAM"