RECIPE FOR TUNA STEAKS IN OVEN RECIPES

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. 
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade. 
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. 
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss. 
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices. 

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
• Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.
• Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.
• For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
• Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
• Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
• Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
• Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.
• Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).
• To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.