Epicurious Challenge Recipe: 59 & 60/138
- In a blender, combine olive oil, 3/4 cup water, 4 or 5 parsley leaves, 3 basil leaves, thyme leaves, fennel fronds, capers, and anchovy.
- Blend until smooth. Add salt and pepper to taste.
- Rub tuna steaks with olive oil and cook on a hot grill or hot pan, about 1 minute per side.
- Plate tuna steaks. Sprinkle each steak with salt and pepper. Drizzle with sauce and a touch more olive oil.