Gino D’Acampo served up a tasty tuna steak with semolina in a punchy plum tomato and olive sauce Gino’s Italian Escape: Islands In The Sun.

The ingredients are: 8 tablespoons extra virgin olive oil, 4 garlic cloves, peeled and lightly crushed, 500g large fresh plum tomatoes, quartered and deseeded, and each quarter cut in half lengthways, 100g whole pitted green olives, 350ml white wine vinegar, 4 bay leaves, 500g piece of fresh tuna loin, About 1 litre vegetable oil for deep-frying, 80g coarse semolina and Salt and freshly ground black pepper.