Garlic Herb Ahi Tuna Steak Marinade

In a shallow dish, whisk together the 1/2 cup olive oil, 1/2 cup water, minced 3-4 cloves fresh garlic, zested and juiced 2 lemons, minced 2 tablespoons fresh herbs, 1 tablespoons honey, 2 teaspoons coarse sea salt, 1 teaspoon ground black pepper 1 teaspoon smoked paprika. Spoon out 2-3 tablespoons, reserving for later at room temperature.
Add the 2 8- ounce ahi tuna steaks, turning to coat and spooning some marinade over top. Cover, chill and marinate for 30-60 minutes.
Heat a grill or grill pan to medium heat. Coat with cooking spray or baste lightly with olive oil to prevent sticking.
Remove the steaks from the marinade, discarding any leftover marinade. Cook for 3-4 minutes on each side until rate and registering at 100°F, with carryover cooking brining it to 120°F. With that said, I prefer mine nearly rare and cook to about 90°F. This also depends on the thickness of the tuna steak, so use an internal thermometer.
Remove and allow to rest for 3-4 minutes before serving whole or slicing against the grain. Spoon reserved marinade over top of the steaks.
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