INGREDIENTS
2 large garlic cloves, minced
1 TBSP. olive oil
1 TBSP. balsamic vinegar
1/4 tsp. salt
1/8 tsp.black pepper
4 tuna steaks, 1-inch thick
1 1/2 tsp. chopped fresh parsley or basil
DIRECTIONS
In a large heavy nonstick skillet, cook the garlic in 1 tsp. of the oil over very low heat, 30 to 60 seconds, stirring.
Immediately add the vinegar, 1/8 tsp. of the salt and half of the pepper.
Remove to a bowl and cover with tin foil to keep warm.
Season the fish with the remaining salt and pepper.
Heat the remaining oil in the same skillet over medium heat.
Add the fish and cook until browned on the first side, 4 to 5 minutes.
Turn and cook until the tuna is just opaque throughout, 3 to 4 minutes.
Serve topped with the garlic sauce and parsley or basil.
Serves 4.
