Grilled Tuna with Oregano

• 3 or more plump garlic cloves, thinly sliced (2 tablespoons slices)
• 1 teaspoon coarse sea salt or kosher salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 6 tuna steaks, cut 1 1/2 inches thick, about 8 ounces each
• 1 1/2 teaspoons dried oregano
• A gas or charcoal grill, with a clean grill rack

1. For the marinade, stir the sliced garlic, salt, and pepper into the olive oil, and let sit for 30 minutes to an hour.
2. Spoon off and reserve 2 tablespoons of the infused oil.
3. Place the tuna steaks on a large platter, and pour the remaining marinade over, turning the steaks so both sides are coated.
4. Marinate the tuna for 2 to 3 hours, flipping them over two or three times.
5. Light your grill, and heat the rack over a medium flame or bed of charcoal.
6. Drain the marinade from each piece of tuna, and lay it on the grill.
7. Sear for about 2 minutes, and flip the steaks with a spatula.
8. Grill the second side for 2 minutes, turn the steaks again, and check for doneness by slicing into a steakthe flesh should not be fully cooked.
9. Remove to a platter where the fish will continue to cook off the grill.
10. Stir the oregano into the remaining 2 tablespoons of garlic-infused oil, and immediately brush on top of the tuna.
11. Sprinkle over it some coarse salt.
12. Let the tuna rest for a minute before serving.

garlic, salt, freshly ground black pepper, extravirgin olive oil, tuna, oregano, grill

Taken from www.epicurious.com/recipes/food/views/grilled-tuna-with-oregano-384358 (may not work)