Grind the peppercorns and aniseeds in a mortar and pestle or in a spice grinder; mix with the other 3 spices and shake well to combine.

Sprinkle a small amount of the spice mix onto each tuna steak on one side only — rub in.

Cook the vegetables by heating the olive oil in a large frying pan and start by cooking the onion and fennel for 1minute; add the amount of the cooked vegies to suit you. Cook until lightly browned and heated through.

Heat another large frying pan, spray the tuna with oil and cook for 1 minute over medium heat. Sprinkle some of the spice mix onto the tuna and rub in — turn and cook for another minute. Do not over cook the tuna as it will be dry and un-appetising.

To serve, spoon equal amount of the cooked vegetables into the centre of 4 plates — pour over a little extra Virgin olive oil and sprinkle with chopped parsley (optional) and sit a piece of tuna onto each pile of vegetables. Lemon with a lemon cheek (optional).