Instructions: Tested July 12, 2001. Easy and very good. Made a half recipe using 3 tablespoons of Realemon, half of a very large bunch of cilantro and lots of garlic. I suspect that granulated garlic would cuase the loss of some freshness. Tried to use a blender - worked but need to be scraped down repeatedly. Pan fried the tuna to medium, rather than just seared as suggested. Works fine.

Chermoula is a nearly miraculous blend of herbs, spices and lemon juice that Moroccans love to use with fish. Serve the quickly seared (2 minutes a side cooks the fish medium rare) with a few new potatoes and a tomato or romaine salad for a perfect summer lunch or supper dish.

Put all the chermoula ingredients into a food processor and process to a slightly chunky puree. Spread it over the steaks on both sides. Place the steaks in a shallow dish, cover and marinate for at least 2 hours, turning occasionally, before cooking.

To sear the fish, wipe a heavy frying pan with olive oil. Place over a high heat and let it heat through thoroughly for about 3 minutes. Place the tuna in the pan and cook the steaks for about 2 minutes on each side. Serve immediately.

To broil, preheat the oven broiler (or prepare a barbecue grill) thoroughly. Broil the tuna close to the heat for about 2 minutes on each side. Serve immediately.

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