Garlic reins supreme in this grilled tuna dinner. The tuna steaks are infused with garlic and thyme from the marinade and served with garlicky mashed Yukon Gold potatoes.
1. In a large resealable plastic bag, mix the 2 tablespoons oil, lemon juice, garlic and thyme. Add tuna and seal. Shake to coat all of the tuna with the mixture. Marinate for 20 minutes in the refrigerator.Potatoes:
2. While tuna is marinating, cook potatoes. Place potatoes in a medium-size pot and cover with cold, lightly salted water. Bring to a boil and simmer for 15 minutes or until tender. Drain and place in large bowl.
3. Heat the 4 tablespoons oil in a small skillet or saucepan. Add scallion, garlic and thyme. Cook for 1 minute. Mash potatoes and add in warm olive oil and garlic mixture. Add 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Continue to mash potatoes until desired consistency.
4. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Season the tuna steaks with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Grill for 4 minutes per side for medium. Serve tuna with the smashed potatoes on the side.