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We tried Pat’s recipe, which accompanied the Heart of Gold article in Esprit magazine (see below) – it’s delicious, and very simple to follow – so why not give it a go?!

Serves 4

4 tuna steaks
2 tablespoons of lemon juice
4 tablespoons rapeseed oil (we suggest Heart of Gold – naturally!)
2 teaspoons wholegrain mustard
salt and black pepper
a little extra oil for brushing on the tuna steaks

Dry the tuna, brush with the extra oil on both sides and season with salt and pepper.

Pan-fry in a griddle pan for three minutes either side, or until done to your taste.

Mix together the oil and lemon juice. Stir in the mustard and season lightly.

Place the tuna on the plate, pour over the dressing and serve with salad and a lemon wedge .