Tuna Steak and Vegies

The tuna steaks from the Farmer's market found their way to the barbecue Sunday evening. They had been marinated with a little salt and a few springs of rosemary then cooked. We cooked them until there was still a tinge of red in the middle. The dipping sauce was sugar vinager and red sliced chillis.

The garden salad contained tomatoes, lebanese cucumbers, and rocket. The dressing was a regular vinagarette. Broad beans had been boiled until just tender and served with a dob of butter. Some left over grilled red capsiscum was reheated with a little oil and garlic. Potatoes were boiled until almost cooked, divided into bite sized chunks, then pan fried in olive oil until brown until completely cooked.