Instructions: Lay the tuna in one layer on a platter.

Beat the marinade ingredients together with some seasoning and pour this over the steaks. Cover and chill in the refrigerator for 34 hours turning the steaks over a couple of times. Grilling over charcoal in the open air always has the best results.

Lift the steaks from the marinade and place them in one of those special barbecue racks which close over them and hold them in place.

This will prevent them from breaking up.

Grill for about 34 minutes on each side according to how hot your barbecue is.

Alternatively if you are using a conventional grill cook them very quickly under a high heat about 12 minutes on each side so that they are still juicy in the middle.

Tuna goes papery when overcooked.

While the tuna is cooking boil the marinade in a small pan to reduce it a little.

At the last minute heat the oil gently in a frying pan and toss the rocket in it rapidly.

It should only turn bright green and wilt and not cook this takes less than 1 minute.

Divide the rocket between 4 plates and place the steaks on top of it.

Dribble the marinade over the steaks and serve.

There is something spectacular about afresh tuna steak scorching over a charcoalfire by the sea in September. Tuna with its rich flavours responds well to marinades and needs to be accompanied by something that provides a sharp contrast. If rocket is unavailable use watercress instead.

Serves 4

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