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Tuna with a Salmoriglio Sauce

Serves: 4
4 tuna steaks 3cm thick
6 tbsp extra virgin olive oil
1 clove of garlic
12 tbsp extra-virgin olive oil
6 tbsp lemon juice
31 tbsp fresh dried oregano
3 tbsp fresh parsley
Sea salt & pepper
Recipe preparation

“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.