John Whaite served up tahini tuna steaks with bean salad for a tasty summer’s day lunch on Lorraine.

The ingredients are: 2 tsp oil for coating, Salt and pepper and 2 tsp zaatar spice blend, plus extra for sprinkling and 2 tuna steaks.

For the bean salad: 120g fine green beans, 3 tbsp tahini, 2 tbsp runny honey, 2 tbsp lime juice, 1 tbsp natural yoghurt, ½ x 400g can chickpeas, drained, ½ small red onion, very finely sliced and 1 tbsp black sesame seeds.