[Gallery] Step-by-Step Foodie Friday Rosemary Grilled Tuna Steak

What do you do when you go to one of those warehouse stores and think you're buying 2 tuna steaks and it turns out to be DOUBLE that?  Get creative and see what you have on hand.

For this Foodie Friday, I had Rosemary growing in the little container garden at the camper along with my little pot full of mixed Spring Greens leaf lettuce.

I wanted to use olive oil, as I always do, for the marinate but found that was one of the few things I neglected to get down to the camper.  So, as we always say, recipes are inspiration and suggestion, therefore, adapt as needed. I grabbed butter for the fat and it worked just fine.

You can also adapt cooking methods. This tuna steak was made on a wood-pellet grill and I found I prefer direct heat like gas or charcoal, but it works.  You'll find pellets take longer than direct heat.

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Foodie Friday Rosemary Grilled Tuna Steak (recipe for individual serving. Prep. time about 15 minutes cooking if using direct heat. Double the cook time for a pellet grill, which is basically an oven as far as I'm concerned.  Marinate time: 1 hour or more)

1 Tuna steak per serving

1 Tb. fresh Rosemary, diced

1 tsp. Kosher salt

1/2 tsp, fresh-ground black pepper

1/4 C. red wine vinegar

1 Tb. Extra Virgin Olive Oil or butter if you don't have oil.

Preheat your grill to 450 or "hot" if using the pellet grill. Follow the step-by-step instructions in the photo gallery for an individual serving. Multiple servings, of course, can be prepared at the same time.