Serves 6

The tuna can be prepared the night before, refrigerated, then either reheated or served at room temperature.

Tuna

1½ pounds fresh tuna steaks (cut into 4-ounce portions)

¼–½ teaspoon extra-virgin olive oil

Fresh-cracked black pepper, to taste

Kosher salt, to taste

Salsa

1 teaspoon extra-virgin olive oil

3 fresh leeks (light green and white parts only), thinly sliced

1 tablespoon fresh lemon juice

1 tablespoon honey

• Preheat grill to medium-high temperature.

• Brush each portion of the tuna with the oil and drain on a rack. Season the tuna with pepper and salt, then place the tuna on the grill; cook for 3 minutes. Shift the tuna steaks on the grill to form an X grill pattern; cook 3 more minutes.

• Turn the steaks over and grill 3 more minutes, then change position again to create an X grill pattern. Cook to desired doneness.

• For the Salsa: Heat the oil in a medium-size sauté pan on medium heat, then add the leeks. When the leeks are wilted, add the lemon juice and honey. Plate each tuna portion with a spoonful of salsa.