Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette | America's Test Kitchen

Ingredients

• vegetable oil for cooking grate
• 3 tablespoons plus 1 teaspoon red wine vinegar
• table salt
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons chopped fresh thyme or rosemary leaves
• 1/4 cup chopped pitted oil-cured black olives
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh oregano
• 2 minced anchovies
• 1 minced garlic clove
• 3/4 cup olive oil
• 6 tuna steaks , 1 inch thick (about 8 ounces each) (see note)
• ground black pepper