Marinade for Tuna Steaks

Take the lime and press out the juice.

Mix the juice and the oil in a bowl, then add the herbs (I use a Provençal herbs mix, but Italian herb mixes work just as well).

Peel the garlic cloves and cut them in half lenghtwise. Take out the light green sprout you can see in the middle and throw it away (that way you won’t have garlic-breath the next day—or not as much). Crush the rest of the garlic with coarse sea salt and add it to the marinade.

Let it rest for a while or add your tuna steak directly and let it rest after that. Or don’t let it rest at all. The marinade should cover the steaks completely.