Tuna carpaccio

smoky chilli, caper and oregano dressing

Serves 6

The time to make this exciting dish is when your fishmonger has a chunk of amazingly fresh tuna that’s clearly optimal quality and deep in colour. — 2 tbsp baby capers in brine

— 3 fresh mixed-colour chillies

— 1 tbsp dried oregano, ideally

the flowering kind

— 500g piece of super-fresh

yellowfin tuna

— olive oil

— 2 lemons

— extra-virgin olive oil

— 1 garlic clove

— 4 anchovy fillets in oil

— 1 tsp fennel seeds

— 100g ripe mixed-colour

cherry tomatoes

— 20g wild rocket

Soak the capers in a bowl of water. Prick the chillies, blacken all over on the flame of a gas hob, then place in a bowl and cover with clingfilm.

Sprinkle the oregano and a pinch of sea salt and black pepper over the tuna from a height and pat it all over, then drizzle with one tablespoon of olive oil. Sear the tuna in a hot frying pan on a high heat for just 30 seconds on each side (including the edges), then remove to a board.

Drain the capers, return them to the bowl, squeeze over the juice from one and a half lemons and drizzle with two tablespoons of extra-virgin olive oil. Peel, finely chop and add the garlic, then finely slice and add the anchovies, along with the fennel seeds. Scrape the blackened skin off the chillies, tear them open, deseed, then finely slice lengthways and gently mix in.

Slice the tuna as finely as you can and lay on a serving platter or divide between six plates. Spoon over the dressing, then quarter the tomatoes and scatter over with the rocket. Serve right away, with lemon wedges on the side for squeezing over.

Calories: 156. Fat: 7.1g. Sat fat: 1.1g. Protein: 22.1g. Carbs: 1.1g. Sugar: 1g. Salt: 0.9g. Fibre: 0.4g