Griddled Tuna Steaks with Salad This is another simple dish, which can be particularly tasty as a light dinner on a summer evening. The current fashion is to cook tuna so that it is still pink in the middle. I'm not so fond of this, so this approach ensures that the fish is cooked through without getting dried out.

Wash and trim the tuna steaks. Heat the griddle nice and hot, and wipe over with a very little vegetable oil. Sprinkle one side of the tuna with freshly-ground black pepper, and slap onto the griddle pepper-side down. Let cook for three minutes, while adding black pepper to the upper side of the fish.

Griddled Tuna Steaks with Salad Turn the fish over, and cook for one minute, then squeeze the juice of a whole lemon over the fish. Stand clear while it sizzles! Then turn the griddle off, and leave for four minutes. The cooling griddle will allow the fish to be cooked right through, without undue dryness.

I like to serve this with a green salad with a vinegrette, or perhaps a caesar salad, and Saffron Potatoes.