Tuna fennel anti pasti

(Pictures appearing soon)

I owe a lot to my great aunts, who for many months have endured the wrath of my recipeless cooking. Fortunately it was often a palatable new invention like this one. I wanted to do something with tuna and I was in a healthy cooking mood so I was trying to omit the carbs all together. I remembered reading about tuna with fennel somewhere, I like skimming through recipe books for ideas about mixing flavours and finding something to work with or modify to my taste. So,I decided that tuna and fennel was what I was going to play with. I like mustard and garlic with seafood and I had some tomatoes lying around so I decided to use those too.What finally went into it was these ingredients (modified to make 1 portion)

*1 tomato
*1 tuna steak in olive oil
*1-2 cloves of garlic
*1 tsp fennel seeds
pepper
*1 rounded teaspoon mustard
*1 tsp plain yoghurt

- Preheat oven to 200C.
- Slice off the ends of the tomato and divide the centre into two thick slices (if you make the slices too thin they will just disintegrate as the tomato cooks).
- Chop off four triangles from the sides, about 1cm in size.
- Mash up the tuna with a fork and mix in the yoghurt and mustard.
- Slice up the garlic cloves and put a drop of olive oil over the pieces and toss them around so they're coated or they will burn under the grill.
- Line a baking tray with foil and place the tomato pieces on it.
- Divide the tuna mix into two halves and makes a round ball out of each, place one on each tomato slice and flatten slightly.
- Arrange a two triangular bits of tomato on each, sprinkle the slices of garlic, a pinch of pepper and the fennel seeds over the top and place in a preheated oven under the grill until the garlic starts to brown, which usually takes just under 10 minutes.

Health benefits: garlic helps lower cholestrol, tuna is rich in omega 3, tomato is high in antioxidants and fennel is good for digestion.