1. To make the tapenade, soak capers in water for about an hour to ensure they're not too salty. Drain, then roughly chop.

2. Roughly chop the olives and anchovy fillets, combine with the capers and crushed peppercorns and drizzle with olive oil. Set aside until needed.

3. Bring a litre of water to the boil in a saucepan. Blanch the broad beans by adding them to the boiling water for about 30 seconds. Drain and immediately plunge them into very cold water to halt the cooking process. Squeeze the bright green pods out of their outer skins before placing them in a bowl. Add the herbs, olive oil and lemon juice and season to taste with salt and pepper. Keep warm until serving.

4. Heat the barbecue to high. Brush the tuna with oil and grill for 3 minutes each side until just cooked through.

5. Divide the broad beans among the plates and top with a tuna steak. Spoon the tapenade over the tuna and serve.

*To achieve a chiffonade cut, stack the leaves, roll them tightly and slice thinly with a sharp knife to make delicate ribbons.

Tip: It's always easier to complete the second podding of the broad beans – the removal of their outer skins – after they've been blanched. The bean should just pop out when you gently squeeze the skin.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

Buy Now