By Traeger Kitchen
Dive into some fresh caught comfort food. Albacore tuna seasoned with fresh citrus, chile and herbs and grilled to perfection over rustic oak hardwood. Pair this fish with a warm potato and tomato casserole that's layered with creamy flavor.
|6||Tuna Steaks, 6oz|
|1 Whole||lemon zest|
|1||chile de árbol, thinly sliced|
|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.
6 Tuna Steaks, 6oz
1 Whole lemon zest
1 chile de árbol, thinly sliced
1 Tablespoon thyme
1 Tablespoon fresh parsley
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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