Preparation time: 10 minutes + marinating
Cooking time: 5-6 minutes

4 (100g) fresh tuna steaks
2 tbsp lemon juice
½ tsp ground Szechuan pepper
1 tsp olive oil
For the salsa verde:
1 (85g) bag watercress
2 tbsp fresh basil leaves
1 clove garlic
2 tbsp lemon juice
2 tsp olive oil

Place the tuna steaks on a plate, mix together the lemon juice, pepper and oil and pour over the fish. Cover and leave to marinate in the fridge for 30 minutes, turning once.

To make the salsa verde, place all the ingredients in a food processor or blender with 2tbsp cold water and blend to form a smooth paste. Season to taste.

Heat a large griddle pan and when hot add the tuna steaks. Cook for 5-6 minutes, turning once until the fish is char grilled on both sides but still a little pinky in the middle. Serve with the salsa verde and a salad.

Cook's tip:

This recipe also works well with prawns. Clean 350g (12oz) raw king prawns, peeling away the legs and removing the vein which runs along the back if necessary. Marinate and cook as above.