Recipe: Grilled Tuna Steak

I decided to cook the tuna steak for lunch today. But seeing that it was almost springtime outside, I decided to do something sunny and refreshing like Patricial Well's tuna steak recipe in Bistro Cooking. It was delightful! The Indonesian yellowfin tuna was such a high grade perfect specimen, a red hearty piece of steak, so fresh, that I thought it would have been a pity to overcook it to the default "flaky" effect. So this recipe was perfect. The recipe only calls for the tuna steak to be seared on the outside, leaving the middle rich red and fresh. Highly recommended as we welcome spring time!

Thon Grille Sauce Vierge
Grilled Tuna with Herbed Tomato, Garlic, Oil and Lemon Sauce

Fresh tuna steak (grade 1 or 2), approx. 2-3 inches thick
3 tomatoes, diced
3 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
1 lemon, squeezed
Hearty handful of herbs e.g. chives, tarragon, parsley
Rocket or spinach

1. Combine the tomatoes, garlic, olive oil and lemon juice. Season with salt. Stir and set aside for 1 hour for the flavours to be infused.
2. Sear tuna for just 1 minute on each side on a high flame. The tuna steak should be chargrilled on the outside and rosy red on the inside.
3. Remove tuna and place on bed of rocket or spinach.
4. Stir the herbs into the prepared sauce and spoon over tuna steak.

To eat, I discovered that cutting the tuna steak cross-section, that is, perpendicular to the flake lines, produces a cleaner cut. Also, one bites with rather than into the fibres in the meat, if that makes sense!