Sydney Seafood School :: Barbecued Tuna Steaks with Walnut Sauce

Ingredients

• 4 x 180g sashimi-grade Tuna steaks (see notes)
• Sea salt and freshly ground black pepper, to taste
• ⅓ cup extra virgin olive oil
• 100g wild or baby rocket, washed and dried
• 1 lemon, quartered
• 100g shelled walnuts
• 1 clove garlic, finely chopped
• 1 slice stale white bread, soaked in water
• 1 tablespoon white wine vinegar
• 3 teaspoons lemon juice
• Salt flakes and freshly ground black pepper, to taste