Tuna Steaks with Mint Sauce

• 2 garlic cloves
• 1 1/2 cups loosely packed fresh mint leaves
• 1 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 1 tablespoon red-wine vinegar
• 1/4 to 1/3 cup extra-virgin olive oil
• Coarse salt
• 6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin

1. Coarsely chop the garlic.
2. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together.
3. Transfer to a small bowl; stir in the lemon juice and vinegar.
4. Stir in the oil to form a slightly thick paste; set aside.
5. Heat a large skillet over high heat; generously scatter salt in the bottom.
6. Add the fish to the skillet.
7. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.
8. Transfer the fish to a serving platter; spoon mint sauce on top.
9. Serve with more sauce on the side.

garlic, mint, parsley, lemon juice, redwine vinegar, extravirgin olive oil, salt, tuna

Taken from www.epicurious.com/recipes/food/views/tuna-steaks-with-mint-sauce-392670 (may not work)