Grilled Ahi Tuna Steaks with Thyme

• Olive oil for coating
• 4 Sushi-grade Ahi Tuna Steaks
• 1 tablespoon minced fresh thyme
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 bunch of fresh thyme, soaked in cold water for 15 minutes and drained.

To make the herb rub:
Mix together the thyme, salt, and black or lemon pepper in a small bowl before sprinkling the mix on both sides of the fish.

Place the drained thyme directly on the coals. Place the olive oil coated Ahi tuna steaks over the fresh thyme, cover, and grill, turning once, (3-4 minutes on each side).
Serve the Tuna Steaks garnished with a sprig of thyme.

*Use shark, swordfish, halibut, or other firm fleshed fish steaks in place of the Tuna.

(Tuna) Salad Niçoise

Ingredients

• 1 small onion (red if available)
• 225 g (8 oz) French beans, lightly cooked (optional)
• 50 g (2 oz) button mushrooms, sliced (optional)
• 1 avocado, stoned and cut into cubes (optional)
• 225 g (8 oz) firm tomatoes, quartered
• ¼ cucumber, cubed
• 1 crisp lettuce
• 200 g (7 oz) can tuna, drained and flaked
• 2 eggs, hard-boiled and quartered
• 50 g (2 oz) small black olives
• 50 g (2 oz) can of anchovy fillets

For the dressing

• 4 tbs olive oil
• 2 tbs red wine vinegar
• 1 garlic clove, crushed
• salt and pepper

To make the dressing, put all the ingredients into a screw-top jar and shake vigorously. Slice the onion and separate it into rings. Put it in a salad bowl with the beans, mushrooms, avocado, tomatoes and cucumber. Pour over half the dressing and toss together.

Arrange the lettuce, tuna, eggs, olives and anchovies decoratively on top. Trickle the remaining dressing over the salad.