Ingredients

• 2x 100g tuna steak (sashimi grade)
• 1/4 cup orange juice
• 1/4 cup light soy sauce
• 2 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tsp garlic, minced
• 1/2 tsp oregano
• 1/2 tsp black pepper

Method

1. Add all ingredients in a bowl, preferably glass or ceramic
2. Mix well until combined
3. Add tuna steaks, coat well and make sure they're submerged
4. Place in the fridge for at least 30 minutes

Cook

1. Prep a grill on high heat, with oil
2. Place the steaks on the grill, keep the marinade for basting
3. Cook for 5 minutes on each side
4. Continually baste the steaks as they cool

Pro-tip: Cut a corner to see the cross-section. The middle must be raw or it'll taste dry and awful.