4 x 180g sashimi-grade Tuna steaks (see notes)
Sea salt and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
100g wild or baby rocket, washed and dried
1 lemon, quartered

 

100g shelled walnuts, soaked for 1 hour in boiling water, rinsed and drained
1 clove garlic, finely chopped
1 slice stale white bread, soaked in water
1-2 tablespoons red wine vinegar
3 teaspoons lemon juice
Good pinch ground allspice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
½ cup water

Make Walnut Sauce: Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add 1 tablespoon vinegar, lemon juice, allspice, olive oil, salt, pepper and half the water. Pulse, then add more water if necessary to make a thick sauce. Taste and add extra vinegar, salt or pepper, to taste. Chill until ready to serve.

Heat a barbecue or char-grill plate.

Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.

Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.

Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.