3 tablespoons olive oil

1 tablespoon fresh rosemary plus sprigs for garnish

2 teaspoons fresh thyme

4 tuna steaks, cut 3/4 to 1 inch thick (1 1/2 to 2 pounds)

Freshly ground pepper

1/2 teaspoon salt

1 lemon, quartered

1. Light a grill or preheat the broiler. On a large plate, combine the olive oil, rosemary and thyme. Add the tuna and season with pepper to taste; turn to coat with oil. Marinate for up to 30 minutes, turning a few times.

2. Season both sides of the tuna steaks with the salt. Grill about 4 inches from the heat for about 4 minutes on each side or until just pink in the center. Transfer the tuna to plates and serve garnished with lemon wedges and rosemary sprigs.