Tuna Steak

Step 1: Set a rack on a tray to make a resting place for the tuna.

Step 2: Drizzle half the oil over the tuna and rub it over one side. Sprinkle with half the salt and pepper. Flip the steaks and repeat with the remaining oil, salt, and pepper.

Step 3: Heat a skillet, preferably one with grill lines, over high heat until smoking hot.

Tip: A heavy-based skillet works well. Do not use a non-stick pan for this high-heat cooking.

Step 4: If the skillet is not well-seasoned, brush it with olive oil or take it off the stove and spray it with oil.

Tip: Do not oil the skillet before heating it. Follow the safety guidance in the recipe notes when oiling a hot pan.

Step 5: Place a tuna steak in the skillet and cook for 45 seconds. Cook one steak at a time for best results.

Step 6: Turn the steak 45 degrees and cook for another 45 seconds to create grill marks.

Tip: Once the steak is in the skillet, do not move it except for this turn.

Step 7: Carefully flip the tuna and cook the other side for 1 minute, or until the internal temperature in the middle reaches 48°C / 118°F.

Step 8: Remove the tuna from the skillet and place it on the rack. Rest for 5 minutes, then serve.

Tip: The rack lets air circulate beneath the steak as it rests.

Step 9: If desired, place the tuna on a board with the crosshatched grill marks facing up. Slice into 4 or 5 thick slices, holding the edges together as needed to keep the seared surface from crumbling. Transfer to a serving plate and slightly separate the slices to show the centre, or arrange them at a slight angle, overlapping.

Step 10: Spoon Sauce Vierge over the steaks, leaving some small piles of tomato on the slices and a few on the plate. Other sauce options are listed in the notes.

Step 11: Drizzle with a little olive oil. Add small sprigs of chervil and edible flowers, if desired.