Tuna loin, grilled and served thinly sliced, with an olive, chilli and lemon dressing Served with a savoury sponge cake that has been cooked for 30 seconds.
Let the tuna come to room temperature before cooking.
Get a grill pan or frying pan smoking hot and season the tuna with olive oil and smoked salt.
Grill each side for 30 seconds twice and allow to rest before slicing into 1 cm thick slices.
Bring a salted pot of water to the boil and cook the leaves of the parsley for 30-45 seconds.
Remove from the water, submerge into cold water then squeeze all access water out.
Place this in a blender with all the rest of the ingredients and blitz till smooth. Pass through a sieve
into a whip cream canister and charge with one 7.5g cream charger.
Get a takeaway coffee cup and poke 3 holes in the bottom. grease the inside with olive oil and squirt the mix inside until half full.Place this inside the microwave with a side plate or saucer on top and cook on high power for 30 seconds.
Quickly remove and allow to stand for 5 seconds before removing.
Fine dice the chilli, chop the olives and juice the lemon.
Mix all ingredients together and season to taste.
Preheat the oven to 80c. Put the oregano in and dry out for 30 mins. Shred the leaves off the stalk and mix with the maldon salt.
Lay the sliced tuna on a plate, drizzle over the dressing and place the sponge alongside it. Sprinkle with the oregano salt.
«This dish is a nice light lunch or a part of a fancy dinner party to amaze your friends. Get creative with the sides or the accompaniments.»