1 pound bonito or tuna1 teaspoon salt 1 teaspoon black pepper 1/3 cup olive oil 3 chopped garlic cloves 5-6 tablespoons of chopped fresh oregano Lemon wedges to serve

Put everything but the lemon and tuna in a blender and buzz it until it’s pureed.  Put the marinade in a seal-able plastic bag and put the pieces of fish inside. Massage the marinade over the tuna so all the pieces are well-covered, then seal the bag and put it in the fridge for at least 2 hours, or up to 10 hours.  Get your grill nice and hot, and clean the grates well.  Using tongs, grab a crumpled piece of paper towel you have dipped in some vegetable oil and wipe down the grill grates.  Take the tuna out of the marinade and shake off any excess. Lay the fish on the grill. Let this grill hard for 4-7 minutes, depending on how thick the pieces are.  While the fish is cooking, baste once with the marinade.  Gently lift the fish up with tongs or a spatula and flip. Grill for another 2-4 minutes. Baste one more time.  Serve with lemon wedges and some freshly cracked black pepper. A crisp white wine would be good here.

recipe from http://honest-food.net/