Herby tuna steaks

[Serves 4]

4 pieces (about 200g each) yellowfin tuna or yellowtail
1/3 cup extra-virgin olive oil
juice of one lemon (about ¼ cup)
3 garlic cloves, crushed
sea salt flakes and freshly ground black pepper
30g flatleaf parsley, roughly chopped handful mint leaves, roughly chopped
1 tbsp sunflower oil
 
1 In a large bowl, mix the olive oil, lemon juice, garlic and ¼ tsp each of salt and pepper. Then stir in the parsley and mint. Set aside.
2 Season the tuna. Heat sunflower oil in a pan over medium-high heat. Once the pan has heated, cook the tuna for 4–5 minutes on each side or until medium-rare.
3 Then pour the herby oil over the fish, remove from the heat and serve.