Of all the treasures taken from the sea that surrounds Sicily, tuna is among the most prized. Sicilian cooks prepare tuna with care and respect, which usually means simply, as exemplified by these grilled tuna steaks. Aromatic wild oregano is found all over Sicily and bouquets of the dried herb hang in almost every Sicilian home. When the tuna steaks come off the grill, they’ll get a drizzle of virgin olive oil and a shake of the oregano bouquet—simply perfect.
- 3 or more plump garlic cloves, thinly sliced (2 tablespoons slices)
- 1 teaspoon coarse sea salt or kosher salt plus more for finishing
- ½ teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1-1/2 teaspoons dried oregano
- 6 tuna steaks, cut 1-1/2 inches thick, about 8 ounces each
For the marinade, stir the sliced garlic, salt and pepper into the olive oil and let sit for 30 minutes to an hour.
Spoon off and reserve 2 tablespoons of the infused oil. Place the tuna steaks on a large platter and pour the marinade over, turning the steaks so both sides are coated. Marinate the tuna for 2 to 3 hours, flipping them over 2 or 3 times.
Light your grill and heat the rack over a medium flame or bed of charcoal. Drain the marinade from each piece of tuna and lay it on the grill. Sear for about 2 minutes and flip the steaks with a spatula.
Grill the second side for 2 minutes, turn the steaks again and check for doneness by slicing into a steak—the flesh should not be fully cooked. Remove to a platter where the fish will continue to cook off the grill.
Stir the oregano into the remaining 2 tablespoons of garlic-infused oil and immediately brush on top of the tuna. Sprinkle over coarse salt. Let the tuna rest for a minute before serving.