Pan-Fried Tuna with Herb Sauce

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.

2 cloves garlic
1½ cups fresh mint leaves
1 cup fresh flat-leaf parsley
3 Tbsp. lemon juice, freshly squeezed
1 Tbsp. red wine vinegar
¼-⅓ cup extra-virgin olive oil
coarse sea salt
6 tuna steaks (½” thick), cut from the narrow end of the loin

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

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

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

Makes 6 servings.