- 1 tablespoon fresh thyme leaves
- 2 tablespoons crushed fennel seeds
- 1/3 cup olive oil
- 1 teaspoon salt
- Four 4-ounce ahi tuna steaks
Place the thyme, fennel seeds, olive oil and salt in a bowl and blend well. Coat the tuna steaks with the mixture, pressing it into the flesh. Wrap each fillet tightly in plastic wrap and refrigerate for 2 hours or overnight.
Preheat your grill to high and sear the tuna for about 2 minutes on each side. The tuna will be medium in the center. (You also may do this in a heavy sauté pan over medium-high heat using a little peanut or vegetable oil.)