Ingredients

• 3 sprigs rosemary, leaves stripped
• 6 sprigs thyme, leaves stripped
• 3 scallions
• 3 tablespoons extra-virgin olive oil
• 2 1-pound center-cut tuna steaks (about 1 inch thick)
• Kosher salt and freshly ground pepper

Instructions

1. Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
2. Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
4. Transfer to a cutting board and let rest 5 minutes before slicing.
5. Photograph by Anna Williams