Marinate 10 x 200 g tuna steaks for 1 hour with 3 crushed cloves of garlic, 50 g chopped rosemary, 600 ml dry white wine and seasoning.

Remove and dry the fish, brush with olive oil and grill until cooked and golden, basting with the marinade.

Transfer the fish to a dish, coat with 100 g breadcrumbs combined with 50 g chopped fresh herbs, the juice and grated zest of 2 lemons and seasoning, then sprinkle with olive oil and return to the grill to gratinate.

Serve with wedges of lemon.