Tuna with Lemon & Chilli dressing
Zest & Juice of 2 lemons; 50g castor sugar; 1 red chilli deseeded & chopped; 1/2 tsp coriander. 4 tuna steaks.
Put lemon juice in a small pan with 2 tablespoon of water, add sugar and stir over low heat. Stir in chilli, ground coriander and lemon zest.
Rub both sides of tuna with oil and cook in frypan for 3-4 minutes each side or until cooked through. Serve with the lemon sauce

Banana-Baked Sole

2 Fillets of sole per person
Marjoram
Small slivers Lemon Rind
Salt and pepper
Dry white wine
2 Bananas

In a large baking tin place a piece of foil at least twice the size of the tin. Grease the foil lightly with butter. Place the fillets on the foil, sprinkle with a little marjoram and dot with lemon rind and small knobs of butter. Season with salt and pepper. Pour over enough wine to cover the fish. Close foil firmly and bake at 450? for 15 min. Remove tin and put slices of banana, cut lengthwise between the fillets. Return to oven for a further 15 min, use the juices, unthickened as a sauce.