Spiced Tuna Steak

This weekend, since Tuesy needed cheering up I thought I'd be extra-organised and prepare a couple of seafood dishes. Since she doesn't eat meat but will happily indulge in piscicide, tuna is an excellent middle ground between veggie and carnivore. I'll save the other recipe, which I think was even better, for another day. I need to pace myself...

Get yourself some big, thick tuna steaks. As much as you can eat/afford. You're going to marinade them. To make the marinade, mix the following:

2 tbsp tomato puree

1 tbsp oil

1 tbsp lemon juice

1 tsp grated fresh root ginger. You might want a bit more if you're a ginger fan.

1 peeled, crushed garlic clove.

1 tsp ground cumin

2 tsp ground coriander

1 tsp chilli powder. Again, if you like at spicy, double this. It's quite safe.

Salt and pepper as desired.

Mix this lot up, and smear it all over your tuna steaks, which you've already patted dry with kitchen roll, right? Leave this to marinate for a couple of hours.

(A quick aside. I'm listening to the US Open tennis semi-final. Andy Murray might be about to beat Nadal. Please, please, please...)

OK, here's the master-stroke. You're going to make some raita. This is easy, and it's delicious. You need about 150g greek yoghurt (standard-sized tub), which you mix with some chopped mint and about 50g of chopped cucumber. Chop it fine. Mix this up and it will be a great taste to dollop on your spicy tuna and offset its kick.

Grab your favourite frying pan or griddle. Heat a little oil. Heat it a lot. Cook the tuna steaks for a couple of minutes and then turn and cook for a little more. I like mine scorched on the outside and still pink in the middle. Tuesy likes hers well done. The choice is yours, but the marinade will blacken it a little if you fry it for a long time. That's still delicious, though.

Serve your tina with the raita and a green salad. I made it this time with boiled potatoes and broccoil because we were really hungry, but the salad really prioritises the fleshy goodness of your steak. If you cooked it, bask in the appreciation. If it was served to you, feel lucky.

(Murray might be throwing the match away in the time it took me to write this. Dammit. But there's still a chance...)