Grilled Tuna Belly

• 2 1/2 pounds tuna belly (about 2 strips or fillets)
• 2 teaspoons herbes de Provence, available in specialty food stores
• 1 1/4 teaspoons freshly ground black pepper
• 1/2 teaspoon salt
• 5 tablespoons olive oil
• 2 tablespoons lemon juice

1. Prepare a grill or preheat the broiler.
2. With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side.
3. Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.
4. Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side.
5. Turn, and cook for 1 minute on the other side.
6. Transfer to a 170-degree oven, and let rest for 10 minutes.
7. If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.
8. Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
9. Cut the bellies and divide them among six plates.
10. Serve with sauce spooned on top.

tuna belly, herbes, freshly ground black pepper, salt, olive oil, lemon juice

Taken from cooking.nytimes.com/recipes/4291 (may not work)