Grilled Tuna Steak with Sicilian Lemon-Oregano Sauce

For the salmoriglio

1. Finely grate the garlic into a bowl, add the salt, and mix with a fork into a paste.

2. Stir in the hot water until dissolved.

3. Add the lemon juice, dried oregano, and black pepper.

4. Slowly whisk in the extra virgin olive oil until lightly emulsified.

   The warm water helps create a lighter, looser emulsion that clings to the fish without becoming heavy.

5. Stir in the chopped parsley, if using, and set aside.

For the tuna

6. Remove the tuna from the fridge 15 minutes before cooking.

   Then 15 min of waiting

7. Pat the tuna steaks completely dry with paper towels.

   Drying the surface is essential for getting a hard, even crust in a short cooking time.

8. Coat both sides lightly with olive oil, then season with sea salt and freshly ground black pepper.

9. Heat a cast-iron griddle pan or skillet over high heat until very hot.

10. Lay the tuna steaks in the pan and leave untouched for 1 1/2 to 2 minutes.

11. Turn the tuna once and cook the second side for another 1 1/2 to 2 minutes.

    Keep the cooking brief so the centre stays warm and pink while the outside takes on a deep sear.

12. Transfer the tuna to warm plates and rest for 2 minutes.

    Then 2 min of waiting

13. Spoon the salmoriglio sauce over the warm tuna, garnish with fresh oregano sprigs, and serve at once.