For the tuna steak, grate the rosemary from the branches and crush it with the bay leaves and peppercorns in a mortar (or cut finely and press the grains). Add olive oil, season heavily with salt and marinate the tuna steaks in it for at least 1 hour.
Heat a frying pan strongly and sear the drained but still oily tuna steaks in it. Turn and sear on this side as well until brown and cooked to desired doneness. (Tuna should never be cooked all the way through, as it will dry out very quickly. The range is from still completely raw on the inside to pale pink, and the meat may well be lukewarm on the inside. When pressing on the fillet, the fish should still feel soft and elastic. Approximate cooking time: 4-8 minutes, depending on the thickness, it is best to sear briefly on both sides and let rest wrapped in aluminum foil).
Meanwhile, for the seasoning, finely chop garlic, capers as well as the anchovy fillet. Mix with pesto, freshly chopped herbs and some olive oil and season with salt and pepper.
Arrange the tuna steaks and spread the seasoning garnish on top.
The tuna steak goes well with polenta and tomato salad.
Preparation Tip:
The beer sommelier recommends: an India Pale Ale
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