Its almost National BBQ week again, and to kick off our recipes this week - one of our all time favourites inspired by the late, great, Keith Floyd...
First of all, a word on the herbs - the beauty of this dish is its freshness and real taste of the summer. We've tried it swapping in and out different herbs depending on whats available in the garden, including basil, dill, fennel and wild garlic so please do experiment - its what BBQing is all about!
First make your marinade - chop all your herbs finely and then tip into a small bowl. Add the lemon juice, garlic, anchovy and olive oil, mix well, and then season to taste.
Wash and dry your tuna, place in your marinading dish, and then pour over your herb mixture to make sure your fish is fully covered. Cover the dish in cling film and marinade for 1-2 hours.
Then light your BBQ - you want white coals by the time you are ready to cook, with enough heat to still cook your fish quickly to make sure you seal in some moisture and it does not dry out.
When your BBQ is ready, grill the fish for approx 3-5 mins each side until it is cooked, depending on the thickness of your fish and how you like your steaks.
Serve with a greek salad, grilled asparagus and roast new potatoes. Enjoy!