1 large garlic clove
½ mild red chilli, seeded and finely chopped
50g (2oz) mayonnaise
15g (1 tbsp) chopped fresh flat-leaf parsley
15g (1 tbsp) mixed peppercorns
2 x 175g (6oz) tuna steaks
15g (1 tbsp) olive oil
pinch of salt
1 x 100g sachet Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous
Crush the garlic and mix into the mayonnaise with the chilli and parsley.
Crush the peppercorns in a pestle and mortar or in a mug with the end of a rolling pin. Press them firmly on to the outside of each tuna steak.
Heat a griddle pan until medium-hot and then brush with the olive oil (or you can use the barbecue). Cook the tuna steaks for about 2 minutes on each side, or a little longer if you don’t like your fish too rare. Season with salt.
While the tuna is cooking make up the Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous according to directions on the sachet.
Divide the cous cous between two plates and slice the crusted peppered tuna on the angle and arrange on the top. Add a dollop of the garlic & chilli mayonnaise to each one.
If you prefer you could also make this with fillet steak.