Cream of shrimp soup (bifes de atum a madeirense)

1 large garlic clove, peeled and quartered
1 teaspoon kosher or coarse salt
1/2 teaspoon crumbled leaf oregano
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
2 pounds fresh boneless tuna, cut into 4 steaks about 3/4-inch thick
4 large bay leaves (do not crumble)

1. Use a mortar and pestle, pound the garlic, salt, oregano, and black pepper to a paste; blend in 1 tablespoon of the olive oil. Rub the mixture on both sides of each tuna steak, lay the steaks in a 9 X 9 X 2-in baking dish, drizzle with 1/4 cup of he remaining oil, then tuck in the bay leaves. Cover and marinate in the refrigerator 24 hours.
2. When ready to cook, heat the remaining 3 tablespoons olive oil in a large heavy skillet over high heat until ripples appear on the skillet bottom; add the tuna and brown about 3 minutes on each side, keeping the heat high.