|Olive oil||3 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Tuna fillets||1 Pound|
|Garlic||2 Clove (10 gm), minced or put through a press|
|Capers||2 Tablespoon, rinsed|
|Lemon||1 Large, juiced|
1. Cut the tuna into slices as thin as possible. It's easiest to do this along the natural layers of the fish. Arrange on 4 plates and refrigerate.
2. Using a mortar and pestle or a food processor, pound together or puree the garlic and capers. Whisk in the lemon juice and olive oil and stir in the basil, chives, and salt and pepper to taste. Pour this sauce over the fish just before serving or toss the fish with the sauce and then arrange on the plates.