Mix the olive oil, pepper and ras el hanout together. Rub on both sides of the fish and leave to marinate.
When ready to cook preheat a char-grill until very hot. Season both sides of the fish with Maldon sea salt and then cook on a char-grill for 1 minute each side. Remove the fish from the char-grill to stop the cooking process and place on a tray with a squeeze of lemon juice.
Top and tail the green beans. Drain the flagelet beans in a sieve and rinse under cold water.
Peel and finely dice the onion. Peel and puree the garlic.
Dice the red peppers.
Peel the tomatoes with a tomato peeler and cut into 8 pieces
Sweat the onion and garlic in olive oil for 5 minutes or until translucent, add the red peppers and cook for a further 5 minutes until they begin to soften. Add the beans and warm through. Take the pan off the heat.
In a bowl zest and juice the lemon. Add the honey and whisk well.
Bring a saucepan of water to the boil and season. Cook the green beans for 2 minutes. Remove from the water and add to the bowl of honey mix. Add the tomato petals and the cooked peppers, onions and flageolet beans. Season with salt and pepper and toss the salad with a pair of tongs.
Place a neat pile of vegetables in the middle of the plate and place the tuna on top. Finish with a drizzle of olive oil.
«Make sure you add the cooked red peppers and onions to the marinade bowl with the tomatoes in while it is still hot. This will gently warm the ingredients and release their natural flavours.»