Thon Grillé Sauce Vierge - Grilled Tuna with Herbed Tomato, Garlic, Oil, and Lemon Sauce

The excitement of the holidays has arrived. Decorations adorn the stores; the Rockefeller Center Christmas tree is up; holiday music playing in every store; Starbucks red cup is back filled with high caloric holiday drinks; and tables are set with roasts, briskets, mashed potatoes, latkes, stuffing, pies, donuts and cookies. It is impossible for me to resist these scrumptious dishes, so I eat healthfully whenever I can. Thon Grillé Vierge, with its fresh and bright flavors, is a wonderful and simple dish to indulge in and keep me on track during the holiday  season. Serve with a lightly dressed salad and a glass of wine for a guilt-free meal during the magical holidays.

                                                     Thon Grillé Sauce Vierge
                                                                adapted from
                                                              Bistro Cooking
                                                               Patricia Wells

Ingredients
Sauce:
3 tomatoes, peeled, cored, seeded, and
   chopped
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon
   juice
3 garlic cloves, minced
Salt
Large handful of fresh herbs, preferably
   a blend of chervil, chives, tarragon,
   and parsley

Tuna:
1 pound fresh tuna steak,
   sliced 3 inches thick
1 tablespoon extra-virgin olive oil

1. Prepare the sauce: Combine the tomatoes, olive oil, lemon juice, and garlic in a bowl; stir to blend.  Season with salt to taste; set aside for 1 to 2 hours to allow the flavors to blend. Just before cooking the tuna, add the herbs and stir to blend.

2. Preheat the broiler,  prepare a grill for grilling, or heat a dry cast-iron skillet over high heat.

3. Brush the tuna with the olive oil. Cook the tuna for just 1 minute on each side; the tuna will be very rosy and rare on the inside and charred on the outside.

4. Remove the tuna to a large preheated platter and top with half the sauce. Then cut the tuna into thick strips and serve with additional sauce. This is delicious cold the next day, served as is, or mixed with warm pasta.

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