TUNA STEAKS WITH LIME CREAM

FOR THE LIME CREAM:
6 tablespoons sour cream
6 tablespoons mayonnaise
2 1/2 tablespoons fresh lime juice
1 garlic clove, crushed through a press (optional)
Pinch salt
FOR THE TUNA:
4 thick (1 1/2-inch) tuna steaks (about 2 pounds total)
Salt and freshly ground black pepper
4 teaspoons freshly ground cumin (preferably from toasted seeds)
salsa (optional, for serving)

TO MAKE THE LIME CREAM:
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, the garlic if you are using it and salt. Adjust the seasonings; the cream should be tangy. Transfer to a squeeze bottle and refrigerate. Return to room temperature before using.

TO PREPARE THE TUNA:
Light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch") or preheat a gas grill to medium-high. Position the grill rack about 6 inches above the heat source.

Meanwhile, season the tuna steaks on all sides with salt and pepper to taste. Evenly dust the steaks all over with the cumin, patting it firmly into the fish to encourage it to adhere.

When the grill is ready, lightly oil the rack. Lay the steaks on the rack. Cover and grill, turning once, until done to your liking, about 6 minutes total for medium-rare fish. Transfer the steaks to plates.

TO SERVE:
Generously drizzle the lime cream onto and around the steaks (you will not use all of it). Spoon a generous dollop of salsa, if desired, alongside each steak, dividing it evenly and using it all. Serve immediately.

Serves 4
Adapted from source: The Southwestern Grill by Michael McLaughlin