Grilled Tuna with Tomato/Tarragon Mayonnaise

Total time: 25 minutes
    Good tuna doesn't need much fussing: a bit of fruity olive oil, quickly cooked on the barbecue grill and finished with some freshly ground black pepper.  In case you didn't know - the very dark part of the tuna is fat, and can taste quite 'fishy'.  I don't remove it but I also don't eat it - personal preference. Serve with Tomato Tarragon Mayo on the side for added interest.

 Ingredients:

• 22 nice tuna steaks - 6 - 8oz each
• 1 tbs olive oil
• black pepper
• Tomato Tarragon Mayonnaise
• 1 ripe tomato
• 1 1/2 tbs fresh tarragon, snipped   substitute 2 tsp dried
• 1 1/2 tbs fresh chives, snipped  substitute 2 tsp dried
• 1 clove garlic
• 1/4 cup mayonnaise

 Instructions:

• Brush both sides of tuna with oil.
• Cook on barbecue over medium-high heat either in a basket or on a mesh grill pan.  You could do it directly on the grill but make certain the grill is clean or the fish will stick.  If it is good, sushi-grade tuna (which, of course, it will be) we like it medium rare so we cook it 2 - 4 minutes a side.  For more well-done cook it 6 - 8 minutes a side but try not to overcook or it becomes dry.  For well-done it should just start to flake easily.
• You can also broil it for 4 - 6 minutes a side or sauté in a nonstick skillet for 4 - 7 minutes a side. 
• All times depend on thickness of tuna and how well-done you want it - you may have to adjust up or down.
• Remove tuna from heat, sprinkle with black pepper and serve, Tomato Mayonnaise on the side.

• Tomato Tarragon Mayonnaise
• Chop tomato, mince garlic and snip herbs: hold leaves in one hand and snip with a scissors.
• Put into a small bowl and add mayonnaise. 
• Mix well and serve.