Sauce Vierge

Yield: 500 ml

200 ml olive oil
110 ml lemon juice
7 g garlic, chopped
7 g basil, chopped
160 g	 tomatoes, peeled, seeded - diced
50 g black olives, diced
salt to taste
pepper to taste
hot pepper sauce

1. Warm the olive oil.
2. Add the lemon juice, garlic, basil, tomatoes, and olives.
3. Season to taste with salt, pepper, and hot pepper sauce.
4. Serve warm.

Source: Professional Cooking, W. Gisslen

----------

Grilled tuna with sauce vierge and spinach

200 ml olive oil
7 cloves garlic, chopped
20 leaves basil, chopped
1 small chile, such as cayenne
to taste salt
to taste pepper
12 (150 g each) tuna steaks
1.5 kg cooked spinach, buttered
500 ml sauce vierge

1. Combine the olive oil, garlic, basil, chile, salt, and pepper to make a marinade.
2. Marinate the tuna for 1 hour.
3. Grill the tuna steaks, keeping them medium rare.
4. For each portion, place 4 oz (125 g) hot spinach on a plate. Place the tuna steak on top. Drizzle the sauce around.

Source: Professional Cooking, W. Gisslen