Sophie Grigson's Griddled Tuna, Sauce Vierge and Gremolata

Fresh Tuna dish with a French twist. Perfect for a summer main.

1. 1

   1. Begin by seasoning the tuna steaks with salt and pepper. Set aside. To make the sauce, put the coriander seeds and peppercorns into a small heavy-based saucepan set over a moderate heat and dry fry until they give off a tantalizing aroma. Now reduce the heat and the olive oil. Heat for a few seconds, then stir in the vinegar. Draw off the heat and set aside while you prepare the rest of the dish.
   
   2. Mix the ingredients for the gremolata on a board and chop them together until they are very finely chopped. Put into a small bowl, cover and set aside until needed.
   
   3. To griddle the steaks, put a griddle pan over a high heat and leave for about 4 minutes. Brush the tuna steaks lightly with olive oil and lay them on the griddle pan. Cook for 1 ½ - 2 minutes on each side
   
   4. As they cook, stir the tomato dice into the sauce vierge and warm through if you wish (but do not let it boil). Lay the tuna on plates, spoon a little of the sauce vierge around and over them, then sprinkle with gremolata and serve with wedges of lemon.