Maille’s Sundried Tomato and Espelette Chilli Mustard is just one of the incredible range of mustards available from La Maison Maille, 2 Piccadilly Arcade, London and from priced at £4.95 for 100ml jar.
Serves 4:
  • 600g Fresh Tuna Steak
  • 4 small courgettes
  • 2 tablespoons of Maille Sundried Tomato and Espelette Pepper Mustard
  • 4 tablespoons of olive oil
  • Salt and pepper
  • Juice of one lemon
  • In a bowl, make a marinade by mixing together the mustard, olive oil and lemon juice. Add seasoning. 
  • Slice the tuna into 3cm pieces and dice the courgettes into 2cm pieces
  • Add the tuna and courgettes to the bowl, mix well and allow to marinade for one hour
  • Thread the tuna and courgette pieces onto skewers, alternating between each. Keep the leftover marinade to one side
  • Place the skewers on a barbecue or grill and cook for 8 minutes, turning frequently and coating them with the remaining marinade
  • Serve with a green salad and slices of grilled aubergine