Garlic Tuna Steaks in Lemon Sauce
This recipe is adapted from a magnificent little cookbook by Michalis Magoulas called The Cuisine of Ithaca. The original recipe calls for bonito steaks, but since they're hard to find, we've used tuna instead. In an unusual twist, the garlic grilled tuna is dipped in lemon juice after it's cooked. Olive oil is then added to the juice to make a sauce for the fish. Serve with steamed potatoes and a mixed-green salad.
Recipe by Cooking Light July 2001
