Grilled Herbs de Provence Tuna Steaks

Ingredients:

• 2 Tuna steaks, approx. 1 pound
• ¼ cup + a little more for drizzling Herbs de Provence EVOO
• 1 tsp Herbs de Provence Seasoning
• 1 tsp fresh lemon zest
• 1 fat clove garlic
• 2 tsp Champagne Balsamic Vinegar
• Sea salt and freshly ground black pepper
• Cooking spray
• Lemon quarters (if desired)​

Directions:

• ​Rinse and pat dry the tuna steaks and place in a zip lock bag. 
• Mix the remaining ingredients and pour over the tuna steaks, flipping the bag a few times to coat the tuna.  Marinate in the refrigerator for 30 minutes -1 hour.
• Spray the grill grate with the cooking spray.  Turn the grill on to high and let heat for a few minutes.  Turn the heat down to medium. 
• Gently remove the tuna from the zip lock bag.  Brush the marinade on the tuna and then discard.
• Place the tuna on the grill and cook for about 2-3 minutes per side (depending on how thick the steaks are).  Tuna gets dry very quickly, so it is better to undercook it just a bit, leaving the inside pink. 
• Placing the fish under aluminum foil for a few minutes after removing from the grill will continue to cook the tuna. 
• Place the tuna steaks on each plate. 
• Drizzle a little more Herbs de Provence EVOO and/ or fresh lemon juice over the tuna before serving.