• Makes 2 servings
• 2 (8-ounce) tuna fillets
• 2 tablespoons plus ¼ cup olive oil
• Salt and freshly ground black pepper to taste
• 1 medium-size yellow onions, peeled and cut into 1/4-inch slices
• 4 anchovy fillets (packed in oil and drained)
• 3 tablespoons butter, softened
• 1 tablespoon fresh lemon juice
• 2 teaspoons soy sauce

Prepare the grill.

Rub the tuna with two tablespoons of the olive oil, then season them generously with salt and pepper. Put the onion slices in a bowl with the remaining ¼ cup olive oil and toss to coat evenly. Season with salt and pepper. Set aside.

Put the anchovies in a small bowl and mash with a fork. Add the butter, lemon juice, and soy, and season with salt and pepper. Blend well.

Grill the tuna fish for about two minutes on each side (don’t overcook), and grill the onions for about a minute on each side.

To serve, separate the onion slices into rings and scatter them over the tuna. Smear the anchovy butter over the fish and onions. Serve warm.

Since garden-grown tomatoes are coming into season, I suggest serving them with the tuna. Thickly slice the tomatoes, sprinkle with crumbled feta cheese and drizzle with olive oil and balsamic vinegar. Season lightly with salt and freshly ground black pepper before serving.

If you can get fresh corn, here is a delightful summertime recipe.