Fresh tuna steak

Method

1. Preheat the oven to 200°C (gas mark 6).
2. Wash baking potato and broccoli florets.
3. Pierce the potato skin lightly several times with a knife and place in preheated oven for 45 minutes – 1 hour (around this time, spear with a cocktail stick to check how tender it is – the stick will slide in and out cleanly when the potato is ready).
4. Season the tuna steak with freshly ground black pepper and a good squeeze of lemon juice, brush each side with the oil.
5. Five to ten minutes before the potato is baked, place the fresh tuna steak onto a searingly hot griddle or frying pan.
6. At this time, plunge the broccoli florets into a pan of lightly salted, boiling water.
7. Sear both sides of the tuna steak for around 3-4 minutes (Most chefs only sear the outside of the tuna steak, leaving it very pink in the middle, but many people prefer to cook it more thoroughly and children will be likely to prefer it this way)
8. After 5-7 minutes, or when tender, drain the broccoli florets well and toss in a small knob of butter.
9. Add butter to the baked potato and season to taste.
10. Place the baked potato, broccoli and fresh tuna on a large plate and serve