TUNA LIKE FIORENTINA
- 3 tuna steaks cut 2 to 2½ inches thick (about 3 pounds total)
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons freshly ground black pepper
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¼ cup extra-virgin olive oil
- Great extra-virgin olive oil for drizzling
- Coarse sea salt
Instructions:
- REMOVE THE TUNA from the refrigerator to come to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.
- In a small bowl, mix the rosemary, pepper, salt, and sugar well. Pour the olive oil onto a plate. Turn the tuna steaks in the oil to coat, then place on another plate and coat well on both sides with the herb rub, patting it so it adheres.
- Place the steaks over the hottest part of the grill and cook, turning once, for 2 minutes per side for rare, 3 minutes per side for medium-rare. (If you want your tuna more cooked than that, throw the steaks directly  into the trash bin and buy some cans of good tuna instead.) Remove the steaks to a platter and allow to rest for 5 minutes.
- Cut the tuna into ¼-inch-thick slices and serve with great olive oil and coarse sea salt.