Preparation with the cast LotusGrill grid or the teppanyaki plate

Start out by briefly rinsing the slices of tuna under running water, dab dry with kitchen roll and place to one side. Then peel the shallots and cut into thin slices or very small pieces. Rinse the parsley and dab dry, chop finely except for two stems. Combine the shallot rings/pieces with the parsley and mix in with the fish fillets. For the marinade, stir up the olive oil and the freshly squeezed juice of one lemon using a small whisk and season with salt and pepper. Then pour everything over the fish. Now the tuna should be covered and left to stand for about an hour (turning once after half an hour). Afterwards, drain some of the liquid off the fillets, place on the grill grid or the teppanyaki plate and grill for about 10 minutes on both sides. Either the smooth or the ridged side of the teppanyaki plate can be used.

Meanwhile, rinse and dry the remaining lemon thoroughly and cut into about 8 slices, removing any seeds. Now cut the herb butter into 4 slices. Arrange the grilled tuna fillets on a platter (ideally preheated), add the herb butter and garnish with the lemon slices and remaining parsley stems. A fresh tomato salad and/or an oven-baked baguette make a great side dish.