Portion the tuna loin into 75g portions.
Preheat the char-grill until hot.
Finely slice the red cabbage and season with a generous pinch of salt. Leave the cabbage in a colander to allow any juices to drain away.
Segment the oranges. Peel and grate the carrot. Pick the rocket leaves and discard any that are damaged. Wash the rocket in iced water and then spin in a salad spinner to dry. Pick the leaves from the herbs and roughly chop.
Peel and finely dice the red onion. Cut the cherry tomatoes in half. Finely slice the red chilli. Remove the skin from the garlic and puree the flesh with a pinch of salt.
Cut the fennel in half, remove the tough core and then finely slice the fennel using a mandolin. Season the fennel with a pinch of salt, place in a sieve and allow to wilt.
For the dressing: heat a frying pan and add the whole spices. Cook for a few minutes in the pan until they begin to release their fragrance. Take out of the pan and pound the spices in a pestle and mortar. Add the cinnamon and a generous grating of nutmeg. Stir in the olive oil and juice from a lemon and season with salt and pepper.
Dress the cabbage, garlic tomatoes, red onion, grated carrot and chick peas with half of the dressing and the chopped herbs. Season with salt and pepper.
Place neat piles of the salad in the middle of your plate and top with some of the wilted fennel. Cook the tuna. Season the tuna with salt and pepper and a drizzle of oil. Cook for 1 minute on each side. Place on top of the salad. Place the orange segments around the plate and drizzle with the remaining dressing. Finish with a sprinkling of chopped chilli and a few rocket leaves.
«If you do not have a char grill sear the tuna in a very hot frying pan with a splash of oil. Be careful to only cook it for 30 seconds to 1 minute on each side to avoid overcooking it.»