For example, the pupils wanted to have a tuna pizza on the menu and, as this helps us include more fish (and, even better, oily fish), I was more than happy to work on a recipe. I knew that I didn't just want to use tinned tuna as I was after a better flavour and also I wanted to serve fish that would count as oily fish (which tinned tuna doesn't).
After seeing various chefs using a confit technique (cooking in oil over a low heat) I thought I would try the same with tuna steaks. We cook them at about 65c submerged in light rapeseed oil and flavoured with garlic, lemon, bay leaf, black peppercorn and herbs (today it was fennel seed). Once cooked it is drained and left to cool whilst I reserve some of the cooking oil to mix in with the flaked tuna before it goes on the pizza. It is more time consuming than opening a tin of tuna, but boy is it worth it!