GRILLED TUNA WITH HERBA BARONA THYME This recipe needs fresh slabs of tuna, the star on these days, preferably from the belly portion: easy to find now, and really delicious.. .
4 steaks of tuna, about ¾ pounds 12 sprigs fresh "herba barona" thyme, finely chopped 4 cloves garlic, peeled and cut into very thin slices (in this season you can also get the wild one, a truly delicatessen...) 1 tablespoon melted butter 8 strips lemon rind extra virgin olive oil, salt, freshly ground pepper, squeezed lemon juice, dried hot red pepper, as needed Preparation: Sprinkle tuna slabs with salt and pepper on both sides. Place oil in a flat dish and add herba barona thyme, lemon juice, lemon rind, garlic and hot red pepper flakes. Coat tuna on both sides in this marinade. Let it stand for at least 10 minutes. Preheat charcoal, light a grill or preheat a grill pan. Remove tuna from the marinade: place it directly on the grill, fatty side down. Cook, turning it over, 5/6 minutes. In the meanwhile, add butter to marinade, and place the dish in a warm place. Transfer tuna into marinade: turn tuna to coat on both sides. Cut into slices and serve: it is good, if you like it, with thick slices crusty toasted bread.
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Ingredients (4 servings):
