Grilled Tuna Steaks

Jon and I have become fans of a PBS channel called "Create." On this channel, we have become fans of the show "Barbecue University." OH-MY-GOSH, every time I watch this show my mouth just waters. This past week, we watched an episode where he cooked tuna steaks, grilled zuchinni, and grilled pineapple. And we just have to try it. We even found a fish market here in the middle of Las Vegas! Seriously, in the middle of the desert? Yup! We got 1 inch tuna steaks for $9.99/lb. That is a friggin' steal! Now, I am posting the recipe for the marinade before we try it, so if it's completely nasty, I'll pull it. But it looks so good.

Basil-Grilled Tuna

Ingredients:
4 tuna steaks (3/4 inch to 1 inch thick; 6 to 8 ounces each)
1 bunch fresh basil, washed and stemmed
4 cloves garlic, cut in half
3 strips lemon zest
Juice of 1 lemon (3 to 4 tablespoons)
1 Tbs. white vinegar
1 cup extra-virgin olive oil
1 tsp. coarse salt
1 tsp. black pepper

Directions:
1. Trim any skin or dark or bloody spots off the tuna. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.
2. Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times.
3. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.
4. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke test: A rare steak will be soft, a medium-rare steak will be gently yielding, and a medium steak will be firm. Transfer the steaks to plates or a platter and let rest for 3 minutes before serving.