Grilled Tuna with Herbed Mayo

• 1/4 c olive oil
• 2 T red wine vinegar
• 2 T chopped fresh basil (or 2 tsp dried basil)
• 2 tsp chopped fresh thyme (or 3/4 tsp dried thyme)
• 2 T chopped fresh tarragon (or 2 tsp dried tarragon)
• 2 garlic cloves, minced
• 1/3 c mayonnaise
• 4 4-5 oz tuna steaks (about 1″ thick)

For the marinade, whisk together the oil, vinegar, basil, thyme, tarragon, and garlic.  Put the mayonnaise in another bowl and stir in 1 1/2 T of the marinade.

Lightly salt and pepper the fish (figure about 1 tsp kosher salt per pound).  Place the fish in a plastic sack with the marinade (not the mayo mixture) and turn the fish over until it’s well coated.  Marinate for about 1 hour at room temperature (no longer).

Oil the grill’s rack.  On medium high heat, grill the tuna to desired doneness.  About 3 minutes per side should be good.  Top the tuna with the mayo sauce and serve.