Grilling tuna steaks is one of the best ways to enjoy the delicious fish. The key is having the right size filet to throw ...

1. Slice the tuna and soak in the sake and soy sauce mixture. 2. Put the marinade ingredients into a pot and simmer. When it boils, turn off the heat. 3. Dust the tuna with starch and shallow fry.

Take a shallow dish and combine the soy, mirin (or dry sherry), chilli sauce, sugar, ginger and garlic. Add the chicken thighs and turn them in the marinade to ensure they’re fully coated.

Depending on the size of your tuna fillet, you can cut it into thin escalope slices, thick steaks or leave it whole and slice after cooking. When I have a fresh chunk of tuna, I like to cook it ...

Kim Terakes has sidestepped the issue by re-inventing the nicoise for the barbecue, using fresh grilled tuna and adding some capers to sharpen up the dressing.