Tuna with a Salmoriglio Sauce

“Delightful for a dinner party with close friends, our seared tuna recipe served with its herby, zesty sauce is minimum effort but provides maximum taste.” Henry Herbert.

In the kitchen:

• Place three layers of paper towel on a food tray. Place the steaks on it and cover with more paper. Let them absorb all the liquid from the steaks.
• Set aside at room temperature for 20 minutes. Prepare the sauce in the meantime.
• Peel the clove of garlic.
• Put all the sauce ingredients in a food processor and blend for 2 minutes at high speed.
• Taste and season.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 200 °C.
• Place the griddle on the barbecue and let it preheat for 10 minutes.
• Remove the paper from the steaks, brush with olive oil and then place them on the griddle.
• Grill the tuna steaks for 4-6 minutes turning only once to ensure a crisp crust.
• When the steaks appear brown and crispy on the surface, remove them from the barbecue.
• Serve the tuna steaks with the sauce on top.