Griddled tuna with summer herb crust

Place the tuna steaks in a single layer in a non-metallic dish, sprinkle with the garlic, oil and wine, turning to coat evenly. Cover and leave to marinate in the fridge for about 30 minutes.

Meanwhile prepare the crumb topping. Mix the ciabatta crumbs, pine nuts, chopped basil and parsley, sun-dried tomatoes and lemon zest. Season to taste and put to one side.

Make a deep, cross-shaped cut into the base of each tomato and tuck a couple of basil leaves deep into the cuts.

Preheat a cast-iron, ridged griddle to hot. Lift the tuna steaks from the marinade and place onto the pan. Brush the tomatoes with a little of the marinade and add to the pan.

Cook the tuna for about 4 minutes on one side, brushing with the remaining marinade occasionally. Turn carefully, spoon the crumbs on top of the tuna, and sprinkle a few crumbs over the tomatoes. Cook for a further 3–4 minutes until the tuna is just cooked but still slightly pink inside.

Spread the spinach leaves on a serving platter, arrange the tuna steaks and tomatoes on top and sprinkle with lemon juice.