Ingredients

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking

If you are looking for something delicious and super healthy that takes 15 minutes to make, then you should try this Tuscan Grilled Tuna. This meal is rich in anti-inflammatory properties from the garlic and olive oil, Omega-3s from the tuna and olive oil, and antioxidants and Vitamins K, C, A, B from the heart healthy parsley. Parsley also freshens your breath and may neutralize carcinogens in your body from grill smoke and cigarettes. Since you are grilling the tuna, definitely add parsley!

The rosemary boasts your immune system, improves circulation, digestion, and concentration as well as has anti-inflammatory properties. Make sure you buy yellowfin tuna instead of bluefin since they are finding radioactive bluefin off the California coast.

For additional minerals and nutrients, choose a high quality sea salt. I prefer Mediterranean sea salt, Himalayan Pink Sea Salt, or a Fleur de Sel salt. Mediterranean Sea Salt is naturally high in magnesium and is known for its mild flavor. The one I use is harvested in the South of Italy, is 100% natural, has no additives, and does not contain any iodide, bleach, aluminum derivatives, or caking agents.

Himalayan salt has 84 trace minerals including magnesium, potassium, iron, zinc and calcium. For centuries, this pink Jurassic era sea salt has been revered for its healing properties to lower blood pressure, improve circulation, and remove toxins in the body. Perfect for people needing to remove metals found in their bodies after some cancer treatments.

The Fleur de Sel salt is from the Guérande region of France and is certified Organic by France?s Nature & Progrés. Known as the “caviar of salts,” it is the perfect finishing salt. It has hints of violet and a very smooth flavor.

Directions

1) Zest one lemon and place on the cutting board. Cut the rosemary and parsley on the zest. Sprinkle some coarse sea salt, black pepper, and garlic on top of the herbs and finely chop.

2) Drizzle olive oil on the room temperature tuna steaks and coat the tuna with the herbs. Let marinade for 10 minutes.

3) Grill for 4 to 6 minutes per side depending on thickness and then rest for 10 minutes. Grill for 4 minutes on each side if you prefer a pink center. If you do not have a grill, cook on a cast iron skillet on high setting for the same amount of time.

Enjoy with some fresh garden vegetables. The summer squash, carrots, green beans, and green onions are from our garden. We sprinkled some oregano and sage salt and sauteed them in extra virgin, cold pressed, olive oil. Delicious!