The summer kitchen on vacation: fresh tuna?
To me the grill!

These days, in the evening, Heraklis back from his fishing trips at sea with nice tuna.

Pulling back from such an opportunity to eat is not like me:
and so, not having in my apartment the necessary for barbecues, I went to work at the grill of his tavern!

Let's say that there is no question of the freshness of the product:
fresher than this it is only found when it is still in the water!

Behind the counter in the tavern I started marinating a good tuna steak for a good quarter of an hour;
a simple and essential marinade:
lemon juice, salt and EVO oil
(that produced by Herklis same with the harvest of his olive grove!).

And, after the minimum marinade time, go away with cooking on the hot grill at the right point:
three four minutes on the first side (it is a rather thick slice) and just over a minute on the second.

A new puree of lemon, oil and garlic, salt and pepper and the tuna is served:
still just pink inside and very tender.

The taste?
Phenomenal, to try here, on the spot!

 ADVICES AND NOTES:

• Marinade times: with a product so fresh that it can be eaten raw, you can afford a rather short marinade.
• You can also find some ideas for marinated sea grills HERE.
• Looking in the old pages of the blog (Fulvio's cooking, day by day).
  They are all simple recipes and free interpretation:
  to everyone the ingredients and doses they prefer!