Mix together the chilli,
lemon zest and juice, 100 ml of the oil, half the basil and half the coriander plus black pepper in a non-metallic bowl. Put the tuna steaks in the bowl and cover them with the mix. Leave for about 2 hours, stir gently once but do not break the steaks. Lightly oil a baking tray, halve the
tomatoes and put them on the tray, pour over nearly all the remaining oil, roast in oven, 220ºC, gas mark 7, for 30 minutes until soft and slightly caramelised. Lightly oil the grill pan and place it under a high heat until oil is hot but not smoking, remove the tuna from the marinade, season it with a little salt and some ground black pepper and cook it in the pan for 2 to 3 minutes each side. Combine the roasted
tomatoes and the marinade in a saucepan and bring slowly to the boil, remove from heat and stir in the remaining basil and coriander. Serve the
tomatoes with the tuna steaks.
Fish is an important part of a balanced, healthy diet. This is a tasty dish which with a green salad would make a light lunch. Serve with boiled potatoes and/or other seasonal vegetables for a more substantial meal.
