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.