Source: dLife

A hearty Greek inspired tuna dish with lemon, oregano, and garlic.

Servings

2 tsp oregano leaves , divided (Greek)
24 oz tuna fillets (4 (6-ounce) tuna steaks, about 1 inch thick )
0.5 tsp kosher salt (or sea salt)
4 medium garlic cloves , peeled and quartered
1 cooking spray
0.5 cup fresh lemon juice (about 4 lemons)
1 tbsp extra virgin olive oil
0.12 tsp black pepper , freshly ground
4 tbsp fresh oregano (optional)

1 Season fish with 1 teaspoon oregano and salt. Let rest in refrigerator for 2 hours, flipping a few times.
2 Preheat grill.
3 Slice 2 1-inch deep pockets into each tuna steak. Stuff 2 pieces of garlic into each pocket. Lay the fish on a cooking spray coated grill rack and cook 4 minutes per side or until preferred degree of doneness.
4 Whisk together 1 teaspoon oregano and lemon juice. Brush grilled fish on both sides with liquid and lay on a plate. Stir in oil and spoon the rest of the liquid over the fish.
5 Season with pepper and oregano if using.

Tuna is best eaten rare to medium-rare. Use steaks if you do not enjoy seafood.