150gm Tuna loin steak
Salt/pepper
1tbsp Mexican seasoning
1tbsp Olive oil

Buttered courgette
120gm Green zucchini [tourne]
30gm Butter cubes
Salt/pepper

Riz pilaf
150gm Basmati rice[cooked]
1tsp Shallot
1tsp Parsley chop
Salt/pepper

Procedure of tuna steak
Cut and trim the tuna steak season with salt, pepper, Mexican seasoning and olive oil marinated for 3 minute before cooking, in a very hot grilled mark both side the tuna steak with cross griller till medium rare or medium.

Procedure buttered courgette.
Wash and seeded the courgette cut into tourney vegetable then blanch till half cooked, reheat sauté pan then add butter and courgette seasoned with salt and pepper to taste.

Procedure of riz pilaf.
In a medium sauté pan deglazed olive oil then add the shallot till translucent, add the basmati rice stir in sauté shallot then sprinkled with chop parsley to taste salt and pepper.