Name: Grilled tuna
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 4 tuna steak; 6 olive oil extra virgin; 1 garlic cloves; 12 olive oil extra virgin; 6 lemon juice; 31 dried oregano; 3 fresh parsley; sea salt; freshly ground black pepper

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Ingredients (9)

4	tuna — steak
6	olive oil — extra virgin

SALMORIGLIO SAUCE:

1	garlic — cloves
12	olive oil — extra virgin
6	lemon juice
31	dried oregano
3	fresh parsley
	sea salt
	freshly ground black pepper

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Method:

Place three layers of paper towel on a food tray. Place the steaks on it and cover with more paper. Let the paper towels 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. Place all the sauce ingredients into a food processor and blend for 2 minutes at high speed. Taste and season.

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 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.

Recipe reprinted with permission of Weber.