Ingredients:

• 1 Tbsp. Olive oil
• 1 Clove of Garlic chopped/crushed
• ½ Tsp. Chilli Flakes (Calabrian Pepperoncino if you can get hold of it)
• 4 Tbsp. Chef Approved Tomato Puree
• Salt and Pepper
• Fresh Parsley and optional lemon wedge.
• 1 150-200g Tuna Steak

Method:

1. Fry tuna steak to your preference, e.g. for translucent in middle, in a very hot pan or griddle. Cook on one side to colour watch it till side shows it’s nearly to middle then flip over for not as long on the other side.
2. Fry garlic gently, add chilli flakes and tomato paste and fry for around a minute.
3. Add water to desired consistency and season to taste.
4. Serve over steaks with some fresh parsley and lemon and plenty of black pepper.