Pete’s meat

It’s time to give the old colon a rest from all that red meat we’ve been consuming this summer, so I’ve opted for a fishy alternative this month, centred on what the VWteam refer to as ‘steak of the sea, with a few tiger prawns for good measure.

First up, the yellowfin tuna (it goes without saying look for a sustainable source when buying). This is always a treat on a BBQ, however you cook it.

Texture and flakiness is key when dealing with fish on an open grill, and my best advice is to avoid soft, flaky white fish and stick to the firmer, meatier fish such as swordfish, monkfish and tuna as these are far less likely to fall apart and make a fishy mess.

Don’t worry, we’ll cover cooking some more fragile fish in the future but they require a completely different approach.