grilled albacore tuna with potato-tomato casserole


  • 6 Tuna Steaks, 6oz

  • 1 Whole lemon zest

  • 1 chile de árbol, thinly sliced

  • 1 Tablespoon thyme

  • 1 Tablespoon fresh parsley



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


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


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.

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