MARINATED BROILED TUNA STEAKS WITH SAUCE NICOISE

Steps:

• Preheat broiler to high or turn on charcoal outdoor grill.
• Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
• Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
• Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
• Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
• If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
• If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.