Tuna recipes are few and far between in the medieval culinary tradition and are found in only one cookery book, written by a 13th-century Andalusian author. This particular dish is as simple as it is delicious and involves cutting up tuna into kebab-sized pieces and then threading them on a skewer (the text specifies it should be iron, but any material will probably do!) before roasting. The tuna should be coated with salt, olive oil, murrī (use soya sauce instead), crushed garlic, pepper, and cinnamon, and cooked until golden brown. You can eat it like that, or add olive oil and some crushed cooked garlic as an accompaniment.