Tunisian Grilled Tuna Steaks with Chermoula

Ingredients

• 4 6 oz Tuna Steaks
• 0.5 cup Fresh Cilantro
• 0.5 cup Fresh Parsley
• 4 cloves Garlic
• 3 tablespoons Lemon Juice
• 3 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne Pepper
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 0.5 cup fresh cilantro, 0.5 cup fresh parsley, 4 cloves garlic, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 0.25 teaspoon cayenne pepper, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Blend until the mixture is smooth to create the chermoula sauce.
2. 2Place the 4 6 oz tuna steaks in a shallow dish. Pour the chermoula sauce over the tuna steaks, ensuring they are fully coated. Let the tuna marinate for at least 15 minutes.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
4. 4Place the marinated tuna steaks on the preheated grill. Grill for 3-4 minutes per side. The tuna is cooked when it is opaque on the outside and reaches an internal temperature of 46.11-48.89°C (46-49°C) for medium-rare, or 54.44-57.22°C (54-57°C) for medium.
5. 5Remove the tuna steaks from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, keeping the tuna moist. Serve immediately.

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