INGREDIENTS
1/2 cup plain yogurt
Juice of 1 lemon
1 TBSP. extra-virgin olive oil
2 to 3 cloves garlic, smashed
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
Kosher salt and black pepper
4 skinless fillets
1/4 cup chopped parsley, for garnish
Lemon wedges for gar
DIRECTIONS
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 tsp. salt, and pepper to taste in a small bowl.
Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce.
Add the tuna to the bag and turn to coat with the marinade.
Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat a grill to medium-high.
Remove the and blot off excess yogurt with paper towels.
Lightly oil the grill and add the tuna; cook turning until browned on the outside and opaque in the center; 4 to 6 minutes per side, depending on the thickness.
Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
Serves 4
