Grilled Tuna with Tartare Rouge Sauce

• 2 tunas, fresh, steaks 4 or 5 cm thick
• 4 tablespoons olive oil
• 4 cloves garlic
• salt, to taste
• white pepper, whole peppercorns
• thyme
• rosemary

Tartare Rouge Sauce

• 2 teaspoons mustard, Dijon
• 1 egg yolk, raw
• 1 egg, cooked; use the yolk and the white
• salt, to taste
• chili pepper, to taste
• 80 ml vegetable oil
• 80 ml olive oil
• 1 tablespoon tomato paste
• 60 g cucumber, pickled
• 30 g onion
• 30 g capers, in brine
• 1 bunch parsley
• 1 bunch chives
• tarragon, to taste

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