Grilled Tuna with Pistou & Tomato Aïoli, with Fennel & Kipfler Potato Salad

Simple flavoured butters, aïoli, and herb mayonnaise are excellent to anoint grilled tuna and have the advantage of being quick and easy to make. Here is a lovely dish for the warmer months, with a very southern French accent.

Ask the fishmonger to slice the tuna into portions 3-4cm thick. Although they will look small, their thickness makes it easier to cook them rare so they won’t become dry. The fennel and kipfler salad is best served tepid or at room temperature, so try to make