italian suitcase: BBQ tuna

OK I'm back. Not that in the last 7 weeks we haven't been cooking or travelling at all, actually we did a lot, we've barely been in London during the weekends!
I struggled to choose the recipe for this long due post and among lots of pics I picked up the one that sent me over the moon that night. It's simplicity was almighty tasteful.

Ingredients:
super fresh tuna steak, roughly 2,5cm thick
EVO oil

Preparation:
Crush in a pestel and mortar green peppercorn, rosemary and coarse salt, add 3 tbsp of EVO oil and use to marinate the steak for at least 1 hour in the fridge, covered with a cling film.
Prepare the BBQ and sear the steak 2/3 minutes each side, serve immediately. We BBQ a couple of tiger prawns and enjoyed a bottle of 2011 Blanc de Blanc Chateau La Tour de l'Eveque we happened to find in Antibes during the weekend we spent for the Keith Jarrett Trio concert during Jazz a Juan.