Dinner tonight was tuna steak, boiled new potatoes, steamed green beans and a tomato, courgette and olive compote. The recipe for the compote came from the Saturday Kitchen Cookbook. Basically it is red onion, courgette, tomato, black olives, lime juice, basil, and a little sugar.

Anyway, here’s dinner:

Looks nice doesn’t it? That’ll do until tomorrow, when we have enchiladas!