We found ourselves on the beach starting a barbecue using firelighters and a few slabs of peat on top of the charcoal. We waited patiently for the charcoal to turn white before we started to grill tuna steaks squeezing plenty of lemon on top. Intense sweet and smoky to taste in particular when you added the flavoursome marinade made with red pepper, garlic and sweet paprika. Water added a salty and medicinal dimension like disinfecting a bleeding wound having stepped on a sharp shell in the sea and as an anaesthetic we had a spicy, sweet and very smoky Margarita cocktail.