Grilled tuna fillet with potatoes and garlic

Ingredients:

• 4 tuna fillet 3 cm thick (240 g each)
• 2 tbsp (30 g) butter, melted
• 2 cloves garlic, minced
• 0.5 kg frozen French fries
• 1 cup parsley
• 1/2 cup oregano
• 1/4 cup olive oil, plus more for greasing
• 2 tablespoons white wine vinegar
• A pinch of red pepper flakes
• 4 plum tomatoes, halved

Preparation:

1. Place a baking sheet in the center of the oven; preheat to 450°F (230°C). Preheat the grill to high. In a large bowl, combine the melted butter with half the garlic and 1/4 teaspoon salt; set aside. Arrange the fries in a single layer on the preheated baking sheet and bake until crisp and golden, about 25 minutes.
2. Meanwhile, make the garlic butter.In a blender or food processor, puree the remaining garlic, parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, pepper flakes, and 2 tablespoons water.
3. Brush the diced tomatoes with olive oil; season with salt and pepper. Rub the tuna fillets with 2 tablespoons of the herb sauce; season with salt and pepper. Brush the grill grate with oil. Grill the tuna until cooked through, 2 to 4 minutes per side. Grill the tomatoes, cut side down, for about 3 minutes.
4. Place the potatoes in a bowl with the garlic oil and toss to coat. Season the tomatoes with salt and pepper. Serve the tuna fillet with the potatoes and tomatoes; top with the herb sauce.