Steak vom Thunfisch mit pikantem Dip

Ingredients

• 4 tuna steaks (pre‑cooked, 180 g each)
• 8 garlic cloves
• 4 untreated lemons
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp sharp mustard
• 300 ml olive oil
• 2 tbsp ajvar
• 2 tbsp freshly grated Parmesan
• 2 tbsp white bread crumbs
• 0.5 tbsp lemon juice
• 4 small sprigs rosemary

Instructions

1. 1.

   Wash and pat dry the tuna steaks. Press the garlic cloves, halve the lemons, rub the tuna steaks with the garlic and lemon halves, season with salt and pepper, brush with a little olive oil, and let rest for 10 minutes. For the dip, squeeze out the garlic cloves. Whisk the egg yolks with mustard, a pinch of salt and pepper until creamy.

2. 2.

   Add the olive oil in a slow drizzle at first, then gradually in a steady stream while continuously whisking. Always fully incorporate the oil before adding more. Mix in Ajvar, Parmesan, and bread crumbs, season with lemon juice and salt. Place each tuna steak on a hot grill with a sprig of rosemary and grill 2–3 minutes per side. Add the halved lemons and garlic to grill together. Plate and serve with the dip.