Tuna with orange-scented olive tapenade

To make tapenade, process olives, anchovies and capers until finely chopped but not a smooth paste. Transfer to a bowl and stir in garlic, oil, thyme, mustard, rind and 1 tablespoon of orange juice.

Place tuna steaks in a shallow baking dish and spread each one with a tablespoon of tapenade. Pour around remaining orange juice and wine and cook under a preheated grill for 5 minutes, until fish is opaque but slightly translucent in centre.

Serve fish with steamed baby potatoes, baby rocket with cooking juices spooned over and lemon wedges.