• 6 Tuna Steaks, 6oz

• 1 Whole lemon zest

• 1 chile de árbol, thinly sliced

• 1 Tablespoon thyme

• 1 Tablespoon fresh parsley

1

To make the fish: Season the fish with the lemon zest, chile, thyme, and parsley. Cover and refrigerate at least 4 hours.

2

Remove fish from the refrigerator 30 minutes before cooking to come to room temperature.

3

Season the fish with salt and pepper on both sides. Grill 2-3 minutes per side (next to the cast iron with the casserole) rotating it once or twice. The tuna should be well seared but still rare.