Greek Tuna

Greek Tuna was for dinner this evening and in my eyes it was a homerun!  It was really easy to make, light, and tasty.  The recipe came from a few different recipes I found and then combined.  It starts off with a marinade.  Put two small containers of Greek Yogurt into a bowl.  Use the zest and juice from two lemons and two limes.  Add about 2 or 3 T of honey.  Finally, season with a little garlic powder and quite a bit of dill weed. 

Take four Ahi Tuna Steaks and season with salt and pepper (to your taste) and place in a container (or ziplock bag).  To marinate the tuna, only use half of the marinade.  Pour all over the tuna and make sure the sides are coated.  Let the tuna set in the refrigerator for about a half hour. 

To cook the tuna, I heated a little bit of olive oil in a large skillet.  Do not put the extra marinade into the pan.  Let the oil start to smoke before you put the tuna into the pan.  Cook each side for about four or five minutes. 

At this point, there is half of the marinade left.  On each plate, put a tablespoon of the marinade.  Place the cooked tuna on top of the marinade and then drizzle more of the marinade on top. 

Happy cooking!