Oven-Grilled Tuna Steaks

This summer I did something I don't usually do, because of an utter lack of self control. I indulged in beer. Omigoodness I love beer. And not crap light beer but really good craft beer. By the beginning of August, I was ready to be done and start living cleaner. So the husband, who also loves the craft beers, and I have been eating healthier.

It's boring in a way — OK, in a lot of ways. But we have learned to appreciate some simple dishes that we never made at home. Like oven-grilled tuna steaks. Even our kids love these (who knew?), so this dinner has become a new go-to Chez George.

XOXO,
Amy

Oven-Grilled Tuna Steaks
3-4 half-pound tuna steaks
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
Fresh herbs of your choosing

Preheat oven to 450 degrees. Spray baking sheet or inside of grill pan with non-stick spray.

Mix together lemon juice and olive oil with a fork. Brush the lemon juice and olive oil mixture over each side of each tuna steak. Salt and pepper each side. Sprinkle herbs (I used rosemary) to each side. Bake for four to six minutes per half inch of thickness, or until fish begins to flake when test with a fork but is still pink in the center. I have found sticking closer to the four-minute mark is best.

Serve with a steamed vegetable or salad for a really healthy dinner.