Stefan Marais

Method:

To makle the Salsa Rosso:

Simply mix together all the ingredients, season with salt and pepper, taste for seasoning and balance and serve.

For the Aioli:

1. Boil the egg in a small saucepan for 6 minutes from coming to a boil.  Remove with a slotted spoon and rinse until cool enough to peel.
2. Place in a blender with all the other ingredients except the oil and basil.
3. Blend on a low speed and slowly start adding the olive oil with the blender running.  Once the oil is incorporated, stop the blender, add the basil and blend at high speed for 1 minute.

For the Tuna and putting it all together:

1. Remove the Tuna from the fridge at least 15 minutes before you intend to cook it.  Rub with the Olive Oil and season with salt and pepper.
2. Pre-warm the griddle pan, then sear each steak for approximately 2 minutes on either side.
3. Squeeze the lemon juice over the steaks and cut each in half, allowing to rest for two minutes before serving.
4. Place the Salsa Rossa in the centre of four plates, arrange the cut Tuna steaks on each and plaace a dollop of the.