Porcija: 4	Gotovo za: 55 min	Složenost: lako
Priprema: 40 min		Pečenje: 15 min

SASTOJCI:

4. Bosiljak, sok limuna, sol i papar dodati umaku, promiješati. Umak preliti po odrescima tune i posipati sjeckanim lišćem celera.

Preparation time: 40 mins
Cooking time: 15 mins
Total time: 60 mins
Serves: 4

Ingredients:
4 tuna steaks

Marinade:
2 tbs olive oil
2 tbs fresh lemon juice
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
2 tsp fresh oregano, finely chopped, or 1 tsp dried

Sauce:
2 tbs olive oil
3 tbs celery and celery leaves, coarsely chopped
2 ripe tomatoes, cut into quarters
¼ cup black olives, pitted and coarsely chopped
2 tbs capers, drained and chopped
3 tbs fresh basil, finely chopped
½ - 1 tbs fresh lemon juice
¼ tsp sea salt
¼ tsp pepper

Method:
1. To marinate tuna combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
2. Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
3. To make sauce heat oil in a heavy skillet over medium-high heat . Add diced celery and cook, stirring, until tender, about 5 minutes.
4. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
5. Stir in basil, lemon juice, salt and pepper and remove from heat.
6. Spoon sauce over tuna and sprinkle with celery leaves.

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