Coriander tuna with red pepper mayo

Inspired by a Portuguese holiday, where grilled fish is everywhere and, for the most part, treated very simply indeed and none the worse for it. I would eat this with a big salad, crusty bread, maybe a squeeze of lemon and definitely glasses of cold wine. My local supermarket sells ready-cubed tuna that is really good value, presumably as it’s a product of the trimming of bigger steaks.

This recipe is an extract from Scorched: The Ultimate Guide to Barbecuing Fish by Genevieve Taylor (Quadrille).

Next, why not try more fish recipes from the House & Garden recipe archive?