Grilled Tuna With Salad

• 1 bonito or tuna fillet with skin left on, about 1 pound
• 2 tablespoons olive oil, plus oil for greasing the grill
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 sprigs fresh thyme
• 1/4 teaspoon dried hot red pepper flakes
• lettuce salad with tomato dressing

1. Preheat an outdoor grill or the oven broiler.
2. Put the tuna on a flat surface and cut away and discard the dark center streak or bones.
3. Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
4. If an outdoor grill is used, rub the rack lightly with olive oil.
5. Place the fish, skin side up, on the grill.
6. If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat.
7. Cook 3 minutes and turn; cook for another 3 minutes.
8. If you wish the fish to be well done, cook 5 minutes on each side.
9. Remove the fish and cut it into thin diagonal slices.
10. Arrange one-quarter of the salad greens on each of four large plates.
11. Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
12. Spoon equal amounts of the salad dressing over the salad greens and around the fish.
13. Serve any remaining salad dressing on the side.
14. Serve while the fish is still warm.

bonito, olive oil, salt, freshly ground pepper, thyme, salad with

Taken from cooking.nytimes.com/recipes/3176 (may not work)