Grilled tuna with garlic and basil mayonnaise

Grilled tuna is simple with a fresh, excellent steak. Easy garlic and basil mayonnaise makes it special, ready in 5 minutes — just 5!
MAYONNAISE
1 egg
2 tablespoons white vinegar
3 or 4 basil leaves
Salt
240 g sunflower oil
1 garlic clove
FOR TWO PEOPLE
2 fresh tuna steaks
Salt and pepper
Extra virgin olive oil
Salad leaves to garnish
1 lemon

I put oil and whole egg in a narrow hand-blender jug or glass jar just wider than the blender.

I add 2 tablespoons vinegar.

Then salt.

Then chopped garlic without its central shoot.

Then torn basil.

I place blender on the bottom and blend for a minute without moving.

I then move up and down until thickening, about 1 minute.

Meanwhile, I grill tuna on a very hot griddle a few minutes each side, keeping very pink inside to avoid dryness.

I plate tuna with dressed salad, lemon and generous garlic mayonnaise, only now adding salt, pepper and oil. Serve leftover mayonnaise separately: you will want more.

It really takes 5 minutes, fresh and preservative-free. Keep 2 days in a closed refrigerated jar.