Instructions: 1 Brush each tuna steak with oil and season generously with salt and pepper. Tie a piece of string around the tuna in both directions, as if making a parcel.

2 Slip a rosemary sprig, thyme sprig and bay leaf under the strings of each steak, turn over and do the same on the other side. You can cover the fish and chill for several hours at this stage, if you wish.

3 Cook over hot coals or in a griddle pan for 2-3 minutes on each side until the tuna is nicely coloured and just cooked through.

4 Place each tuna steak on a bed of salad leaves, drizzle with some olive oil and serve with a lemon quarter for squeezing over.

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