Tuna Fish Grilled with Herbs

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

  • About

Ingredients

  • 4 slices tuna, about 7 oz (200 g) each
  • Salt and pepper
  • Juice of 1 lemon
  • 2 bay leaves, chopped
  • 4 sage leaves, chopped
  • 4 basil leaves, chopped
  • 10 florets parsley, chopped
  • ½ teaspoon chopped rosemary spines
  • ½ teaspoon chopped thyme
  • 3 tinned anchovy fillets, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil

Method

Wash and dry the slices of tuna. Put the fish on to a grilling tray and season with salt and pepper and lemon juice. Mix all the herbs, garlic, anchovies and oil and paint on to both sides of the fish and leave to marinate for 1 hour.

Grill the tuna under a fairly gentle grill, or barbecue, for 5 minutes each side.