The sharp taste combination of capers, tomatoes and olives is the foundation many Italian recipes for pasta and seafood and I particularly enjoy it with baked tuna.

To give it a little added dimension I also add a chopped fresh chilli to it and a handful of fresh basil leaves, plus a little lemon juice and a splash of olive oil.

If you like garlic add a chopped fresh clove or two to it as well.

I prefer fresh tuna for this dish but you can use any firm fish of your choice. It's a particularly tasty dish, good enough for a main course if you serve it with pasta of your choice and a chunk of fresh crusty bread.

And the beauty of it is that it takes only about 30 minutes to make and that includes preparation time.

For four servings you need:

• 4x180g tuna steaks


• ? cup olive oil


• Salt and black pepper


• The juice of one lemon


• 1 fresh red or green chilli, finely chopped


• 1 tablespoon capers


• 1 cup mixed black and green olives, seeds removed and coarsely chopped


• 16 cherry tomatoes, halved


• A good handful of fresh basil, coarsely chopped


• 40g coarse bread crumbs

Instructions:

Pour the olive oil into an oven proof baking dish. Pre-heat oven to 180?C. Arrange the four tuna steaks in the dish and turn well in the oil to coat. Add the halved tomatoes, basil, olives, capers, chili and lemon juice. Twirl salt and black pepper over the fish and other ingredients. Sprinkle the bread crumbs over the fish Bake for about 15 minutes or until sauce starts to thicken. Serve immediately on its own or with crusty bread, pasta, rice or baked potatoes.