Partly-Cooked Tuna with Herbs

Serves 6

Perparation time 15 minutes + 1 hour for the marinade

• 1.5 kg of 3 cm thick tuna (1 or 2 slices)
• 200 g of mixed salad
• 1 tablespoon of powdered caraway
• 1.5 tablespoon of sherry vinegar
• 6 tablespoons of olive oil
• 1 bunch of chives
• 6 sprigs of basil
• 1 bunch of fresh coriander
• milled pepper
• coarse salt

1. Wipe the tuna with absorbent paper and sprinkle with caraway. Pour the olive oil on each side. Allow to marinate in a cool area for 1 hour.
2. Prepare a salad and mix this with the chopped herbs. Prepare the seasoning by mixing salt, pepper, vinegar and 4 tablespoonfuls of olive oil.
3. Just before the meal, heat up the oval grill to a high heat, and seal the tuna for two minutes. Turn it over, and still on a high heat setting cook for 1.30 min on the other side. Remove from the heat right away and allow to stand for three minutes.
4. Sprinkle the tuna with coarse salt and milled pepper.
5. Serve with the salad, which should be mixed at the last moment.
6. Bon Appétit!

Note
The tuna should be pink and tender in the middle. If you like well cooked tuna, extend the cooking time slightly but not too much. Tuna becomes dry when it is overcooked.