Recipe by Jamie Oliver.... Serves 2 - A bunch of asparagus - olive oil - 2 fresh tuna steaks (about 200g each, 1cm thick) For the dressing: - a small bunch of fresh basil - 1/2 a fresh red chilli - a small handful of sun-dried tomatoes - 1 lemon - extra virgin olive oil - balsamic vinegar - sea salt & freshly ground black pepper To prepare the dressing and tuna: Put a large griddle pan on high heat and let it get steaming hot - Pick the basil leaves off the stalks and finely chop - Deseed and finely chop the chilli - Finely chop the sun-dried tomatoes and put into a bowl with the basil & chilli - Halve the lemon and squeeze all the juice into the bowl - Add a lug of extra virgin olive oil and mix together - Add a splash of balsamic vinegar, season with salt & pepper and put to one side - Bend the asparagus gently until the woody bottoms of the stalks break off - Discard these woody ends - Drizzle a little olive oil over the tune, then season with salt & pepper and rub into the fish. To cook your tuna: Lay your asparagus tips on the hot, dry griddle - Turn them every minute or two, letting them char a little but not burn - this will give them a wonderfully nutty flavour - After a few minutes, push them to one side and add the tuna to the pan - You will be able to see the heat cooking up the tuna from the bottom - After a minute or so, when the tuna has cooked halfway through, flip both steaks over - Cook for another minute or two - You may think its strange, as it's a fish, but the tuna should actually remain slightly pink in the middle when you serve it - it will become too dry if you overcook it. To serve your tuna: Pile a few asparagus spears on each plate and spoon some of your tangy dressing over them - Lay the tuna fillets over the asparagus and spoon another dollop of the dressing on top - Drizzle with a little extra virgin olive oil before serving.

Andrew Simpson. June 2005. Gently soften some chopped garlic in butter. Meanwhile, preheat (medium) a large amount of olive oil on a large griddle pan. Add the bulgar wheat to the garlic and butter and stir around for a couple of minutes, so the wheat develops a shiny coating and most importantly gains flavour. Add a few coarse-chopped chunks of the flesh of a couple of Scotch Bonnet peppers to the oil in the griddle pan. They will sizzle immediately. Keep them moving, they burn easily. After constantly moving them around the pan for 2-3mins, scrape all traces of them out of the pan, leaving all the oil behind. The oil will now have a tremendously spicy taste. The peppers are incredibly strong. Add enough pre-boiled water to cover the bulgar wheat plus (optionally) a little splash of white cooking wine. Cover this pan. Bring to the boil and leave to moderately simmer for 10-15mins or until the vast majority of the liquid has disappeared and the wheat is fluffy (like cooked rice). Add the tuna steak to the griddle pan. When this is nearly cooked, add the chopped veg to the griddle pan and squeeze fresh lemon juice over the tuna steak.