We are now just getting to the time of year when the quest for a trim physique intensifies. The pressure is on, and many of you will be planning to zoom off to exotic climes, strutting along fine, white beaches, tanning those toned torsos.
Some will have dieted conscientiously for months to achieve this while others will have decided two weeks before that desperate measures are required if they are to get into last year's swimming costume.
Me? Well, I usually try to eat healthily but the Farr frame will remain covered in the sun, to obscure the effects of many years of tasting the fruits of my labours.
Indeed, some of you may recall a photo in a national magazine, a few years ago, where a rather rotund, culinary bard, in a very old summer shirt, is seen sunbathing next to a monkfish, wearing shades.
If you saw the article, you'll know what I mean!
Holidays aside, at this time of year most of us prefer lighter fare anyway, and there is not much to better some good grilled fresh fish.
Most fish are rich in omega 3 oils, which can only add to a healthy lifestyle.
Here is a simple recipe for some grilled tuna, cooked rare, for greater flavour, accompanied by the kind of sauce you might encounter on your travels, especially if the Mediterranean is your destination
Grilled tuna with avocado salsa
Ingredients (serves 4)
* 4x150g fresh tuna steaks, marinated in lemongrass oil for 1hr For the salsa
* 1 avocado, ripe but firm, peeled and cut into small dice
* 1 large ripe plum tomato, peeled, deseeded and diced
* 1 small red onion, finely chopped
* 1 tbsp chopped fresh coriander
* 1 red chilli, deseeded and finely sliced
* 1 tbsp good olive oil
* Juice of one lime
* Pinch of salt and freshly milled pepper
Method 1) Mix all the salsa ingredients together and season to taste. Allow to rest in a cool place. 2) Cook the lightly seasoned tuna on a hot grill or grill-pan for about two minutes on each side. 3) Allow to rest in a warm place for about 10 minutes. 4) Serve with the salsa, some good new potatoes and a crisp green salad.
You can make your own lemongrass oil by infusing one tablespoon of chopped lemongrass in 150ml of hot olive oil.