Ingredients

4 x 200g (7oz) tuna, fresh or defrosted
salt and black pepper

Marinade
3 x 15ml spoon (3 tablespoons) Pernod
2 x 15ml spoon (2 tablespoons) olive oil
grated rind and juice of 1 lemon
2 x 5ml spoon (2 teaspoons) fresh thyme leaves, chopped
2 x 5ml spoon (2 teaspoons) fennel seeds, crushed

Serves 4

Method

Season the fish and place in a shallow dish.

Mix the Pernod, oil, lemon rind and juice, thyme and fennel in a bowl.  Pour over the fish and leave to marinate for 1-2 hours.

Preheat a lightly oiled griddle pan or a heavy-based frying pan, over a high heat.  When hot, cook the fish for 3-4 minutes on each side.

Serve with a green salad and crusty bread.