Olive oil and lemon with parsley or dill is the standard dressing in Turkey for all grilled and fried fish. The best way to eat tuna is rare—simply seared, with the flesh inside still pink, and almost raw. Serve it with a salad or Mashed Potatoes with Olive Oil, Scallions, and Parsley (see page 168).

　　

Ingredients

serves 4

　　Juice of 1 lemon

　　Salt and black pepper

　　6 tablespoons extra virgin olive oil

　　2 tablespoons finely chopped flat-leaf parsley or dill

　　4 thick tuna steaks

　　

Step 1

For the dressing, mix the lemon juice, salt and pepper, and 4 tablespoons olive oil, then stir in the chopped parsley or dill.

　　

Step 2

Heat the remaining 2 tablespoons oil in a large, preferably nonstick, skillet. Put in the tuna steaks and cook them over high heat for less than 1 minute on each side, sprinkling them lightly with salt. To test for doneness, cut into one with a pointed knife; the time depends on the thickness of the steak. It should be uncooked and red inside. If you prefer it less rare, cook it only a tiny bit longer. You can easily spoil tuna by overcooking it.

　　

Step 3

Serve the tuna steaks with the dressing poured over.

　　Arabesque