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1
Prepare: 1 cup Aioli (Garlic Mayonnaise; page 47).
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2
Thin slightly with water.
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3
The sauce should flow from the spoon but still be quite thick.
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4
Cut about 1/2 inch thick: 6 slices country-style bread.
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5
Brush with: Olive oil.
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6
Meanwhile prepare a bed of hot coals.
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7
When the grill is clean and hot, brush: 4 pieces tuna (4 to 6 ounces each) with: Olive oil.
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8
Season with: Salt, Fresh-ground black pepper.
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9
Place on the grill and cook for about 3 minutes on each side.
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10
Tuna cooks quickly and tastes best rare, when it is still quite red in the center.
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11
When cooked all the way through it is dry.
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12
The timing will vary depending on how thick your pieces of fish are.
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13
Dont hesitate to cut into a piece to see how done it is.
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14
When the fish is cooked, remove it from the grill to a warm plate.
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15
Put the bread slices on the grill and cook until toasted on each side.
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16
Spoon some aioli over each piece of fish and serve with the grilled bread and some: Lemon wedges.
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17
Serve with Tapenade (page 217) instead of aioli.
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18
Thin the tapenade slightly with extra-virgin olive oil.
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19
Serve with Salsa Verde (page 45) instead of aioli.
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20
Salsa verde made with a good amount of marjoram in place of some of the parsley is particularly tasty with tuna.
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21
Crush 2 teaspoons fennel or cumin seeds and add to the salt and pepper when seasoning the fish.
