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1
Preheat broiler to high or turn on charcoal outdoor grill.
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2
Place the tuna in a dish and sprinkle both sides with salt and pepper.
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3
Brush both sides with 2 tablespoons olive oil.
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4
Add the thyme, bay leaves, rosemary and pepper flakes.
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5
Cover with plastic wrap and let it stand for 20 minutes.
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6
Place the tomatoes in boiling water for about 9 seconds.
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7
Drain and pull away the skin.
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8
Cut and discard the core and chop the tomatoes coarsely.
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9
Place the remaining olive oil in a small saucepan over medium-high heat.
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10
When it's hot, add the fennel, onions and garlic.
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11
Cook briefly until wilted.
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12
Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste.
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13
Cover and simmer for 5 minutes.
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14
Transfer the mixture into a blender or food processor.
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15
Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse.
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16
Transfer the sauce to a saucepan, check for seasoning, reheat briefly.
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17
Keep warm.
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18
If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source.
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19
Broil 4 minutes with the door partly open.
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20
Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer.
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21
The steaks should not be overcooked.
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22
If grilling, place the steaks on a hot grill and cover.
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23
Cook for 4 minutes.
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24
Turn the fish, cover the grill and continue cooking for about 3 minutes.
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25
Serve with the prepared sauce around the fish and sprinkle with the remaining basil.
