Tuna with a salmoriglio sauce

Tuna with a salmoriglio sauce


In the kitchen:

  1. Place three layers of paper towel on a food tray. Place the steaks on it and cover with more paper. Let them absorb all the liquid from the steaks.
  2. Set aside at room temperature for 20 minutes. Prepare the sauce in the meantime.
  3. Peel the clove of garlic.
  4. Put all the sauce ingredients in a food processor and blend for 2 minutes at high speed. Taste and season.

At the barbecue:

  1. Prepare the barbecue for direct heat – approx. 200 °C.
  2. Place the griddle on the barbecue and let it preheat for 10 minutes.
  3. Remove the paper from the steaks, brush with olive oil and then place them on the griddle.
  4. Grill the tuna steaks for 4-6 minutes turning only once to ensure a crisp crust.
  5. When the steaks appear brown and crispy on the surface, remove them from the barbecue.
  6. Serve the tuna steaks with the sauce on top.
  • Recipe from Tom and Henry Herbert of TV’s The Fabulous Baker Brothers: A Bite of Britain in conjunction with Weber Barbecue.
  • There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.


Delightful for a dinner party with close friends - this seared tuna involves minimum effort for maximum taste


4 tuna steaks 3cm thick
6 tbsp extra virgin olive oil
For the salmoriglio sauce:
1 clove of garlic
12 tbsp extra-virgin olive oil
6 tbsp lemon juice
3 tbsp fresh dried oregano
3 tbsp fresh parsley
Sea salt & pepper


Time: 30 minutes
Serves: 4
Nutrition: n/a