For the Tonnato Sauce:

1/6 oz. can Tuna (chunk or solid in olive oil), drained

1 C. Mayonnaise

2 ea. Anchovies with oil

1 lg. clove Garlic, finely chopped

1 lemon Grated for the zest

2 T. Fresh lemon juice (from the lemon above)

¼ C. Fruity olive oil

½ t. Salt, or to taste

Freshly ground black pepper

2 T. Capers, drained

¼ C. Fresh flat-leaf parsley, chopped

Freshly grated Parmesan cheese

1. Prep and then puree all ingredients.

2. Adjust for salt and lemon juice, to taste.

3. Cover and refrigerate.

For the Tuna:

1. Fabricate Bluefin Tuna Loin into brick-shaped pieces, 2” X 2” X 4” for two people.

2. Heat heavy-bottomed sauté pan over medium to medium-high heat.

3. Brush tuna lightly with extra-virgin olive oil. Season with sea salt and white pepper.

4. Roll in panko (Japanese bread crumbs) to coat all sides (except ends).

5. Sear in little grape seed oil in hot pan on all sides. 1 minute per side, or until desired doneness.

6. Remove from pan and allow loin to rest. Slice and arrange on plate with Tonnato Sauce.