Seared tuna carpaccio with fennel, samphire and a chilli, lime and caper dressing

SERVES 4

Start 1 day before serving

1tsp sea salt flakes ½tsp freshly ground black pepper 600g tail end of very fresh sashimi-grade tuna 1 large fennel, trimmed 100g samphire, rinsed and tough stems removed handful red amaranth or other decorative micro leaves

For the chilli, lime and caper dressing

1½tbsp Dijon mustard juice 2 limes

1tsp agave syrup

75ml extra virgin olive oil

2tbsp lilliput (small) capers

1 mild red chilli, deseeded and finely chopped

The day before, make the dressing. Put the mustard, lime juice and agave syrup in a bowl and whisk together. Gradually add the oil, whisking continuously to emulsify. Stir in the capers and chilli and set aside in the fridge to macerate until ready to use.

The next day, make the carpaccio. Scrunch the sea salt flakes and sprinkle over the tuna along with the pepper. Heat a frying pan until very hot and just beginning to smoke. Add the tuna and sear all the edges for about 30 seconds. Lift on to a plate to rest briefly, then firm up in the freezer for around 30 minutes.

Meanwhile slice the fennel lengthways using a mandoline or a very sharp knife and put in a bowl. Fold in a few tablespoons of the dressing. Cook the samphire in boiling water for around 2 minutes until tender. Drain and refresh under cold water, then drain well again and fold into the fennel.

Put the tuna on a board and slice as thinly as possible without breaking it. Arrange on plates and spoon over a little of the remaining dressing. Pile the fennel and samphire over the tuna and, using a spoon, dot more of the dressing on to the plates. Scatter over some red amaranth leaves and serve.