- 2 garlic cloves
- 1 1/2 cups loosely packed fresh mint leaves
- 1 cup loosely packed flat-leaf parsley leaves
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Coarse salt
- 6 tuna steaks (1/2 inch thick) cut from the narrow end of the loin
- Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.