4 × 200–250 g tuna steaks

2 tablespoons olive oil

600 g desiree potatoes, peeled and quartered

6 cloves garlic, finely chopped

1 heaped teaspoon sea salt

²⁄³ cup (160 ml) olive oil

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon lemon juice

sea salt and freshly ground black pepper, to taste

1 golden shallot, peeled and very finely sliced

large handful flat-leaf parsley leaves handful oregano leaves

1. To make the salad, mix together the oil, lemon juice and salt and pepper to taste in a salad bowl. Toss through the shallot and herbs, mixing well. Set aside.

2. To make the skordalia, boil the potatoes in a saucepan in enough water to cover them for about 15–20 minutes, until they are cooked. Drain well and return them to the pan. Grind the garlic with the salt in a mortar and pestle until it forms a paste, then add to the potatoes. Otherwise, you could just grate the garlic into the potatoes. Add oil and lemon juice and mash until smooth. Taste and add more lemon juice if necessary.

3. Brush the tuna with olive oil and cook on a preheated chargrill over very high heat for about 1–2 minutes on each side, until it is medium–rare.

4. Place a big spoonful of skordalia on each plate and top with the tuna. Serve with a little salad on the side.