1.Place your pan on the stove at a high heat and add water and capsicum strips.

2.Let this cook for 10 minutes until the capsicum becomes soft.

3.Chop up the celery leaves – these are a GREAT replacement for parsley and will have a beautiful aroma when cooking.

After 10 minutes, get rid of the water from the pan (leaving just a tiny amount), put the saucepan back on heat and add around 4 tablespoons of extra virgin olive oil, garlic, celery and carrots.

Stir this together well using a wooden spoon.

After 2 minutes, add the pitted black olives and celery leaves, stirring well once again.

Then, add the can of finely chopped tomatoes, some salt and pepper, a sprinkle of dried mixed herbs and finely chopped chilli (to your taste).

Leave this to simmer on a medium heat for at least 10 minutes.

Now, using a fish basket (also known as a basket wire grill), it’s time to grill the tuna steaks!

Your charcoal BBQ or grill should already be warming at a good temperature in preparation to cook the tuna.

Baste the wire lightly by wiping some oil over the top and bottom using a paper towel so that the skin of the tuna doesn’t stick to it.

Put the tuna steaks inside, placing them an even distance apart and close the grill.

Place this on your BBQ or grill for no more than 2 minutes and then flip it around. The steaks should start to become white in colour as they start to cook.

Tuna steaks only need to be cooked for a short time so leave it for another 2 minutes on the other side,and then remove it from the heat.

Place the steaks gently into the pan with the sauce and smother the vegetables on top of them coating the fish with the beautiful aromas and colours. Leave for no longer than 30 seconds and remove from heat.

E ora si mangia, Vincenzo’s Plate….Enjoy!