Herb Crusted Tuna Steak

January 31, 2011

Herb Crusted Tuna Steak from Chef Dale Barth of Redbone Alley Bar & Grill, in Florence SC

This classic recipe comes from Chef Dale Barth of Redbone Alley Bar & Grill, in Florence SC, which was named for Dale's daughter's Redbone coonhound, Clementine. Clem embodied the slow moving, quick witted style that every true Southerner portrays.

Now one of the best-loved spots of the South, Redbone Alley was voted #1 of the 'Top Ten Eateries on the NASCAR Racing Circuit'. Dale says his philosophy on preparing great food is the same in the restaurant as it is in his own home; “Keep it fresh, simple and downright good.”

Redbone Alley Bar & Grill 
1903 West Palmetto St. 
Florence, SC 29501 
843 673 0035

This recipe makes 2restaurant servings.

Herb Crusted Tuna Steak Ingredients:
2 x 2 inch thick yellow fin tuna steaks 
1/2 cup each fresh basil, rosemary, thyme, oregano, and cilantro 
1 1/2 tablespoons chopped garlic 
2 lemons, juiced 
1 tablespoon salt 
1/2 tablespoon fresh black pepper 
1/2 cup olive oil

Herb Crusted Tuna Steak Instructions:
Grind in a food processor the herbs, lemon juice, garlic, salt and pepper to make a rub. 
Using your hands, press the herb rub into the tuna steaks well, being sure to coat all the sides of the fish. 
Let them stand in the fridge for 4-6 hours so the flavors infuse into the steaks. 
Prepare a hot charcoal grill. 
Brush each side of the tuna steaks with olive oil and place them on the grill for 2-3 minutes on the first side. 
Flip the steaks and grill them on the second side for 2-3 minutes for a good medium rare. If you’d like to baste the steaks while grilling, simply add a little olive oil to the leftover herb mixture and brush this on the fish as it grills. 
Be careful not to overcook the tuna as it easily dries out. Enjoy!