Tuna should be cooked similarly as roasted beef tenderloin – a few minutes on each side. It has to remain pink in the middle: if you overcook it, you’ll be serving something resembling old beef. Don’t forget the chard and a glass of good wine.
- a tuna filet
- salt, pepper, rosemary
- coconut oil
- olive oil
Grease the grill with a bit of coconut oil and heat it. Season filet with salt, pepper and crushed rosemary. Place tuna on the preheated grill and cook for 2 to 3 minutes per side. Make parsley and garlic sauce combining the two with olive oil to serve the fish with.