Instructions: Smash up the chilli and the coriander seeds in a pestle and mortar.

Add the garlic basil coriander and lemon juice to taste.

Mix together and season.

Lay out your tuna steaks on a tray season both sides and rub the herb mixture on to each side.

There are two nice ways to cook it: I prefer to cook it on one of those ridged grill pans or in a frying pan.

Rub your pan which should be very very hot with a tittle bit of oil on a piece of kitchen paper then put in the tuna. What you want to do is sear the tuna so that it toasts fries and browns (about 45 to 60 seconds on each side). Once cooked I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. Its quite sexy sometimes with some marinated sun dried tomatoes olives and basil.

Tuna is widely available in supermarkets and fishmongers these days. There are many types: the best sushi/sushini quality tuna is bluefin tuna and big eye tuna is a very close second best. These two types of tuna can be bought in Britain but are very expensive as most of it is bought for the japanese market where they prize it like gold. The most available and reasonably priced is yellow fin tuna which can be pretty good. When buying tuna you should look for meat that is evenly coloured dark red and has a fine tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets but sometimes the supermarkets get a good batch in so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good quality fresh tuna the last thing you want to do is cook it alt the way through and make it taste like tinned tuna so yes good quality fresh tuna should be served rare or very pink.

Serves 4

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