Grilled tuna steak with provençal vegetables (Thon à la provençale)

1. Peel the potatoes, cut into wedges and half-cook in lightly salted water, then fry golden in olive oil.

2. Pat the tuna steaks dry, season with salt and pepper and brush with olive oil.

3. Soften the diced onion and the crushed garlic in a little olive oil, then add the diced pepper and courgette.

4. Add the diced tomatoes and the thyme, season with salt and cook down for a few minutes into a fresh ragout.

5. Sear the tuna steaks in a hot griddle pan for 1.5-2 minutes per side, so they stay pink and juicy inside.

6. Serve the tuna with the provençal vegetable ragout and the fried potatoes.

Tip: Tuna dries out quickly – sear it briefly over high heat and keep the centre pink, like a good beef steak. The freshness of the provençal vegetables is a fine counterpoint.