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wo to four fresh tuna steaks
6 cloves garlic, sliced paper-thin with a garlic mandolin
juice of one lemon
3 to 4 sprigs fresh rosemary
1/3 cup olive oil
salt to taste
Sauce (optional):
another clove garlic, sliced paper thin
needles from another sprig of fresh rosemary (*or* basil
or tarragon to taste), chopped
one ripe tomato
1 stick (1/4 pound) unsalted butter, at room
temperature, cut into 8 pieces
salt to taste
For the tuna: chop the rosemary, twigs and all, and combine with garlic, lemon juice and olive oil. Put the tuna steaks into a shallow bowl or deep plate and pour the marinade over them. Cover with plastic wrap. Marinate at room temperature for 1 to 2 hours. Remove the tuna from the marinade and discard the marinade. Either grill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the fish, and serve as is or with a sauce.
For the sauce, pulverize the tomato in a food processor and pass through a coarse strainer. Discard solids. Add the garlic and the rosemary or other herb to the strained tomato. Just before you put the tuna in the pan to grill, heat the tomato mixture in a microwave for about 5 minutes, until reduced to a goopy consistency. Whisk in the butter, one piece at a time. Add salt to taste.
6 cloves garlic, sliced paper-thin with a garlic mandolin
juice of one lemon
3 to 4 sprigs fresh rosemary
1/3 cup olive oil
salt to taste
Sauce (optional):
another clove garlic, sliced paper thin
needles from another sprig of fresh rosemary (*or* basil
or tarragon to taste), chopped
one ripe tomato
1 stick (1/4 pound) unsalted butter, at room
temperature, cut into 8 pieces
salt to taste
For the tuna: chop the rosemary, twigs and all, and combine with garlic, lemon juice and olive oil. Put the tuna steaks into a shallow bowl or deep plate and pour the marinade over them. Cover with plastic wrap. Marinate at room temperature for 1 to 2 hours. Remove the tuna from the marinade and discard the marinade. Either grill the tuna over charcoal or pan-grill in a dry, non-stick frying pan over high heat until brown on the outside but rare on the inside. Sprinkle a little salt on the fish, and serve as is or with a sauce.
For the sauce, pulverize the tomato in a food processor and pass through a coarse strainer. Discard solids. Add the garlic and the rosemary or other herb to the strained tomato. Just before you put the tuna in the pan to grill, heat the tomato mixture in a microwave for about 5 minutes, until reduced to a goopy consistency. Whisk in the butter, one piece at a time. Add salt to taste.
