Serving Size: 4

Ingredients:
4 fresh tuna steaks
cracked black pepper, to taste
kosher salt, to taste
3 teaspoons canola oil
3 tablespoons mayonnaise
3 teaspoons fresh horseradish
8 slices french bread, toasted
4 slices tomato
4 pieces of romaine lettuce

Directions:
1. Season tuna steaks with black pepper, refrigerate for 1 hour.
2. Season steaks with kosher salt.
3. Heat a large skillet until hot, pour in canola oil and place tuna steaks in hot oil. Sear steaks on all sides; let rest for 15 minutes. Then thinly slice the tuna.
4. In a small mixing bowl combine mayonnaise and horseradish. Whisk until smooth.(This step can be preformed while tuna is in refrigerator.)
5. Spread mayonnaise mixture on each slice of bread. Add tuna, tomato and lettuce. Enjoy!

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons fresh lemon juice
8 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3 teaspoons fresh rosemary, finely chopped
5 cups fish stock
1 large white onion, chopped
3/4 cup dry white wine
2 cups arborio

Directions:
1. Combine 3 tablespoons olive oil, lemon juice, red pepper, and half of the chopped rosemary in a small glass baking dish. Add tuna and marinate for 30 minutes.
2. Preheat charcoal grill.
3. Heat fish stock in a medium saucepan over low heat.
4. In a large saucepan  heat 2 tablespoons of the olive oil and saute the onion, about 8 minutes. Add remaining chopped rosemary and arborio. Stir for 1 minute.
5. Add in the wine and stir for 2 minutes. Then add 3/4 cup of the fish stock. Adjust heat to simmer. Continue to add in stock 3/4 cup at a time. Stir constantly.
6. Cook risotto for a full 20 minutes or until tender.
7. Grill fresh tuna steaks over medium-high heat, 4 minutes per side. Transfer steaks to work surface and cut into cubes.
8. Serve on top of risotto.

Ingredients:

4 tuna steaks

¼ cup olive oil

3 teaspoons fresh basil, finely chopped

2 teaspoons dried oregano

1 large garlic clove, minced

1 teaspoon thyme

sea salt and pepper, to taste

3 tablespoons white vinegar

Directions:

1. In small mixing bowl combine olive oil, basil, oregano, garlic, thyme, salt and pepper, and vinegar. Whisk until smooth.
2. Place tuna steaks in a resealable container. Pour mixture over steaks and marinate for 30 minutes in the refrigerator.
3. Grill or sear steaks over medium-high heat until flakey, about 5 minutes per side.