Prepare resting tray: Place a rack on a tray. (Note 3)

Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.

Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!

Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)

Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.

Rotate for grill lines: Turn steak 45 degree. Continue cooking another 45 seconds.

Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).

Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes – it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.

Slice, if desired (Note 7): Place tuna on a board with criss-crossing grill lines facing up. Slice the tuna into 4 or 5 thick slices, holding the edges with your fingers as needed to ensure the seared surface doesn't crumble. Transfer to serving plate and separate the slices slightly so they insides are just visible, or on an a slightly angle, overlapping each other.

Sauce Vierge: Spoon the Sauce Vierge over steaks, leaving small piles of tomato here and there on the tuna slices, and a few on the plate. Other sauce options: See Note 2.

Finishing: Drizzle with a bit of olive oil. It looks beautiful as it is, but if you want to raise the bar even higher, add a few small sprigs of chervil and some edible flowers!