Grilled Tuna Belly

Directions

1. 1
   Prepare a grill or preheat the broiler.
2. 2
   With a sharp knife remove the thick skin from the outer side of the tuna belly and the white filament-like skin from the inner side.
3. 3
   Sprinkle both sides with the herbes de Provence, 1 teaspoon pepper, salt and 1 tablespoon of the olive oil.
4. 4
   Put the flat bellies on the rack of a clean, very hot grill, and cook for 2 minutes on one side.
5. 5
   Turn, and cook for 1 minute on the other side.
6. 6
   Transfer to a 170-degree oven, and let rest for 10 minutes.
7. 7
   If a grill is not available, cook the fillets under a broiler 3 to 4 inches from the heat for 2 minutes on each side for rare -- pink in the center -- or longer if you prefer your tuna well done.
8. 8
   Meanwhile, in a bowl combine the remaining 4 tablespoons of olive oil and the remaining 1/4 teaspoon of pepper with the lemon juice.
9. 9
   Cut the bellies and divide them among six plates.
10. 10
    Serve with sauce spooned on top.