Peppered Tuna With Portobello Mushrooms

• 1 large or 2 small tuna steaks, about 1 1/2 pounds total
• 4 tablespoons olive oil
• 2 teaspoons cracked black pepper
• Coarse sea salt to taste
• 2 portobello mushrooms, quartered and sliced
• 1 clove garlic, minced
• 1 1/2 pounds fava beans, skinned and shelled
• 2 tablespoons fresh thyme leaves
• Lemon quarters
• Sprigs of fresh thyme

1. Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt.
2. Preheat grill.
3. Heat the remaining oil in a skillet, and saute the mushrooms until crisp.
4. Toward the end of cooking, add the garlic and cook through.
5. Add the beans and the thyme, and cook for a minute or two over moderate heat.
6. Grill the tuna for three to four minutes on each side.
7. (Rare is preferable, but cook the fish more if you want it more done.)
8. Slice the tuna steaks on the bias.
9. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top.
10. Garnish with lemon quarters and thyme sprigs.

tuna, olive oil, cracked black pepper, salt, portobello mushrooms, clove garlic, fava beans, thyme, lemon quarters, thyme

Taken from cooking.nytimes.com/recipes/6940 (may not work)