Lunch for four. I’ll go for Tuna steaks with coarsely chopped tossed salad and potato wedges.
Turned out quite lovely except the Tuna was a little dry. I cooked the Tuna in their own foil parcels with a touch of salt, a slice of onion and (as Enid Blyton would say) lashings of lemon juice. The tuna was still dry though. Can anyone out there feed me some tips on cooking Tuna steaks?