First thing you need to know, tuna isn't prepared like fish, it's prepared like meat, any Basque cook will tell you that. So don't be afraid and give it a go. I recommend making a Bordeaux sauce to go with it.
Cooking tuna is similar to cooking beef: seared in the pan and served rare.
1 Sear your tuna steaks in very hot olive oil, season with salt and pepper, cook for two minutes on each side, then remove them and keep them covered and warm.
2 In the same pan, add the already sautéed cèpes, add your peeled and chopped garlic, then the fresh herbs.
Serve these seared tuna steaks with cèpes on warm plates, the steaks in the center, the cèpes nicely arranged on top and a drizzle of Bordeaux sauce around.
Keep it minimal on the plate. A good hot pan, the steak in there 90 seconds per side, then rest for 3 minutes. The cèpes already bring plenty of flavor. Just add a hint of garlic, a few fresh herbs, and you're done. Don't overload it, tuna needs clarity.
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