For ➋-➍4 tuna steaks, 2.5 cm thick
1 untreated lemon
3 medium cloves of garlic, grated
1 tbs sea salt (½ tbs table salt)
1 ts coarse ground black pepper
4 tbs olive oil
Use a vegetable peeler to peel the zest off the lemon. Use a sharp knife to cut the zest into long thin strips.
Rub the tuna steaks with the garlic. Sprinkle both sides with the salt and pepper. Put the steaks in a large freezer bag, and then scatter the lemon zest across them. Drizzle the olive oil all over the tuna. Seal the bag, pressing out as much air as you can. Put the tuna in the fridge overnight to marinate.
Take them out of the fridge while you heat up the grill (about 15 m).
The grill should be very hot. Grill one side until you see the red tuna turn beige about ⅓ of the way up the side. Flip, then grill the other side until only a hint of pink remains.
Serve the tuna steaks with a salad, in a bun with tomato and lettuce, or as a niçoise salad with lettuce, tomatoes, green beans, red onions, boiled egg and niçoise olives.
Tuna is mostly served almost rare to avoid dryness. The marinade allows to fully cook the fish.
Try some Niçoise recipes for a sandwich, the classic salade niçoise, or a tradional sallada Nissarda. Try the salad with a niçoise dressing.
