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Categories:Viewed: 75 - Published at: 5 years ago
Ingredients
- 2 1/2 pounds tuna belly (about 2 strips or fillets)
- 2 teaspoons herbes de Provence, available in specialty food stores
- 1 1/4 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
Method
- Prepare a grill or preheat the broiler.
- With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side.
- Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.
- Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side.
- Turn, and cook for 1 minute on the other side.
- Transfer to a 170-degree oven, and let rest for 10 minutes.
- If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.
- Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
- Cut the bellies and divide them among six plates.
- Serve with sauce spooned on top.
