Take advantage of the fresh tuna in summer and whip up a basil dressing to go with it!

You will need:

Lamb Brand ground black pepper

Asparagus, 1 bunch, trimmed

Cherry tomatoes, 2 handfuls (quartered)

Fresh Basil, 1 Bunch (baby leaves to one side)

Black olives, one handful (stones removed)

Extra virgin olive oil

Lemon, 1

Sea salt

Tuna steaks, 2  (from sustainable sources).

Fat-free natural yoghurt, 2 tbsp. 

All you have to do is:

1.Heat a griddle pan until it gets really hot then put your asparagus in it. 

2.Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks.

3.Pop the asparagus on a board and chop them in half at an angle.

4.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. 

5.Season, then toss it all together and put it to one side while you get the fish ready.

6.Rub your tuna steaks with a little bit of oil and season them. 

7.Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

8.Pound the remaining basil in a pestle and mortar then mix in the yoghurt. 

9.Season and add some more lemon juice to taste.

10.Put the salad on a plate, then tear the tuna into strips and pop them on top.

11.Spoon over some of the basil dressing and scatter over the baby basil leaves.