You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

　　

Ingredients

serves 6

　　2 garlic cloves

　　1 1/2 cups loosely packed fresh mint leaves

　　1 cup loosely packed fresh flat-leaf parsley

　　3 tablespoons fresh lemon juice

　　1 tablespoon red-wine vinegar

　　1/4 to 1/3 cup extra-virgin olive oil

　　Coarse salt

　　6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin

　　

Step 1

Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.

　　

Step 2

Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.

　　

Step 3

Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.