1. Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil. 2. Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish. 3. Tuck in the bay leaves and refrigerate the fish for twenty four hours. 4. The next day, preheat the grill and brush with olive oil if necessary. 5. Grill the tuna over high heat for about three minutes each side. 6. Delicious with a green salad and a nice feisty Portugese rose. ---------------------------------------------------------------------------
Nutrition
Ingredients
