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Marinated Tuna

2 to 4 fresh tuna steaks
6 cloves garlic, sliced paper-thin with a garlic mandolin
juice of 1 lemon
3 to 4 sprigs fresh rosemary
1/3 cup olive oil

1 clove garlic, sliced paper thin
fresh rosemary, basil or tarragon, chopped
1 ripe tomato
1 stick (1/4 pound) unsalted butter, at room temperature, cut into 8 pieces

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 for about 5
minutes, until reduced. Whisk in the butter, one piece at a time.
Add salt to taste.


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