Title: Grilled Tuna with Aioli Sauce
Categories: Campanile
Yield: 4 servings

4 Tuna steaks each weighing
-180 g.
4 tb Olive oil.
2 tb Groundnut oil.
4 Garlic cloves.
1 Egg yolk.
Parsley
Salt; pepper.

1 Make the aioli sauce: Peel the garlic, cut each clove in half and remove
the green shoot, then press.

2 Mix the garlic and egg yolk in a bowl, whip, then pour in the olive oil
drop by drop to begin with, whipping all the time, then in a continuous
stream. Season and put in the refrigerator to keep cool.

3 Heat the groundnut oil in a deep pan and fry the tuna steaks quickly on
each side. Cover the pan, lower the heat and cook for 15 minutes.

4 Place the tuna on a serving dish and serve immediately with the aioli
sauce.

Tuna was already popular in Ancient Times. The Phoenicians salted and
smoked it.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.