Grilled Tuna With Spinach Linguine

• 8 8-ounce portions yellow fin tuna, cut 2 inches thick
• 1/2 bunch, 6 sprigs, fresh thyme
• 1/2 bunch, 6 sprigs, fresh tarragon
• 1 cup virgin olive oil
• 2 tablespoons freshly ground black pepper
• Salt to taste

1. Wash and dry the tuna.
2. Roughly chop the herbs on their branches and mix with the oil, salt and pepper.
3. Lay the tuna in a shallow dish and pour the oil mixture over the fish.
4. Lay a piece of plastic wrap directly on the fish.
5. Turn after an hour, cover and continue to marinate for at least another hour.
6. To serve, have charcoal very hot.
7. Drain the tuna of excess oil and lay the tuna on the grill, allowing four minutes on each side for rare.

tuna, thyme, tarragon, virgin olive oil, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/2715 (may not work)