This week’s recipe comes from South America. This one can be done in the cast iron skillet on the hot plate or even over the charcoal fire for just a little extra flavour. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture.
In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper. Season lightly with salt and black pepper.
Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot. Rub the tuna on both sides with the remaining olive oil and season with salt and pepper. Now grill the tuna on both sides (about one minute per side for medium rare, two minutes per side to cook through).
Remove the tuna and add the vegetables and the combined herbs and sauté quickly in the herb oil.
Place the tuna on plates, add the vegetables and pour the last of the herb grill oil over the top.