Spicy Seared Tuna Steaks

tuna steaks, weight can vary

2 cloves garlic, crushed

1 part ginger grated

2 green chillies, minced or chopped finely 2 tsp olive oil

3 tsp soy sauce salt and pepper handful of green beans or asparagus soft cooking potatoes fresh cream lemon juice butter

Wash the tuna steaks and allow to drain. In a bowl, add the olive oil, crushed garlic, grated ginger and minced green chillies along with the soy sauce.

Stir it to make the marinade for the tuna steaks. Add salt and pepper, then gently massage this mixture on to the tuna steaks and place back in the bowl with the remainder of the marinade.

Allow to rest for about an hour in the fridge. Preheat the grill or pan on a high heat, then lower the temperature to cook your steaks. Place the steaks on the grill/pan while coating them with the marinade.

Grill for about 2 to 3 minutes on each side depending how thick your steak is, but be sure to not overcook it as it will dry out.

You can use the rest of the marinade to coat the green beans or asparagus and grill those in the same pan as well. For the mash, boil the potatoes with the skin and add a pinch of salt. Once boiled, allow to cool, peel and chop them into smaller cubes, so that they are easier to mash.

Add some salt and a teaspoon of cream to the mash to give it a creamy texture. For the lemon butter sauce, heat 3 tablespoons of butter in a pan on low heat.

Add 1 clove crushed garlic, and 5 teaspoons of lemon juice. Stir this well and serve warm. To plate, place the mash at the bottom of the plate. Add the beans above that, then your tuna steaks and drizzle the sauce over it.