Instructions: Cut the tuna into four portions.

Marinate in a mixture of lemon juice four tablespoons of olive oil salt and pepper for at least half an hour.

Warm the remaining oil in a small saucepan and add the anchovy and garlic.

Cook over a low heat mashing in the anchovy with a fork until it melts and the garlic is lightly browned.

Draw off the heat.

To cook the tuna grease a heavybased frying pan with a little oil and set over a high heat for 5 minutes or so until searing hot.

Shake excess marinade from the tuna and slap the pieces onto the hot metal; you may have to do this in two batches.

Leave for 1 l/2 minutes turn and cook for a further 1 1/2 minutes.

With a sharp knife check the interior which should still be rosy.

If it is too raw for your liking reduce the heat and cook a little longer.

Transfer to a warm serving dish and keep warm.

Add the diced tomato and parsley to the anchovy sauce.

Reheat briefly.

Spoon over the tuna and serve immediately

notes:
Like steak tuna is best cooked rare or medium rare. When welldone the flesh is stringy and dry.

Serves 4

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