Steps

• Step 1

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

  Ingredients

  • 6  (6 oz) tuna steaks

  • 1 Whole lemon zest

  • 1  chile de árbol, thinly sliced

  • 1 Tablespoon thyme

  • 1 Tablespoon fresh parsley

• Step 2

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

• Step 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.