handful fresh basil
1 garlic clove
1 lemon, juice only
lemon wedges
handful fresh mint
handful fresh flatleaf parsley
2 sprigs fresh flatleaf parsley
handful fresh tarragon
1 heaped tsp Dijon mustard
4 anchovy fillets
1-2 tbsp capers
drizzle extra virgin olive oil
150-250ml/5-9fl oz fruity, extra virgin olive oil
pinch sea salt
2 x 150g/5oz tuna steaks