Source: dLife

A refreshing, citrus seafood dish that is perfect for a cool summer night.

Servings

0.33 cup fresh lime juice
0.5 tsp oregano leaves
0.5 tsp ground cumin
0.25 tsp salt
4 large garlic cloves , minced
24 oz tuna steaks (6 ounces each, about 1/2 inch thick )
1 tsp olive oil
1 tsp black pepper
1 cooking spray
1 medium limes (cut into 4 slices, optional)

1 In a large shallow bowl, mix lime juice, oregano, cumin, salt, and garlic. Place fish in bowl, covering both sides of fish with mixture.
2 Place in refrigerator, covered, allowing to marinate 1 hour. Turn fish 3 or 4 times making sure all parts are covered with marinade.
3 Preheat broiler. Take fish out of refrigerator and remove from bowl. Dispose of extra marinade.
4 Rub fish with oil and dust with pepper.
5 Spray cooking spray on broiler pan and lay fish on pan. Cook until desired doneness. Scatter lime slices around if desired.

Tuna is best eaten rare to medium rare, which takes about 4-5 minutes. It should still be pink in the middle. This also works great on a grill pan or outdoor grill, but if using this method, make sure to turn tuna and cook only 2-3 minutes per side.