Instructions: Put the marinade ingredients into a shallow ceramic dish and place the tuna steaks into the marinade.

Allow to stand for 3 to 4 hours turning the steaks occasionally.

To make the garlic layered potatoes first of all butter an 18cm square dish. Beat the butter and crushed garlic together and arrange a layer of potatoes in the base of the dish.

Dot with a little of the garlic butter and grind over salt and black pepper. Repeat this layering finishing with garlic butter dotted on the top of the final layer of potatoes.

Then pour the cream over the potatoes.

2 ovenaga:
Place the dish on the grid shelf placed on the floor of the roasting ovenwith the cold plain shelf on the second runners down.

Cook for 40 minutes then brush with a little melted butter and return to the ovenfor about 20 minutes until the potatoes are cooked and golden brown.

Garnish with fresh chives.

4 ovenaga:
Place the dish on the grid shelf placed on the floor of the baking ovenand cook for 40 minutes then brush with a little melted butter and return to the ovenfor about 20 minutes until the potatoes are cooked and golden brown.

Garnish with fresh chives.

Heat a cast iron grill pan and cook the steaks for about 2 minutes on each side until just cooked though.

Be careful not to over cook as tuna is a very dry fish.

Remove and keep warm in the simmering oven.

Place the remaining marinade into a saucepan and reduce by about half on the boiling plate.

To serve place the seared tuna steaks on a bed of young red chard drizzle over the marinade and serve with creamy garlic layered potatoes.

Serves 4

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