For me tuna is one of the most tastiest fish and I am always looking to use it in different dishes in the restaurant, whether it's for starter, intermediate course or main course.

With tuna, and indeed most fish, there are so many ways in which you can cook it, for example steaming, grilling or pan-frying which add their own individual character to the dish. Incidentally, my top tip is to make sure you season it properly to bring out the tuna's taste.

Seared tuna, heritage tomatoes, shavings of parmesan

1 fillet of tuna

1pkt heritage tomatoes

2tbsp crushed black pepper

2 shallots

100ml olive oil

1 bunch chives

100g parmesan

1pkt mixed salad


Starting with the tuna. If you cut it horizontally you will have a nice oblong shape. Roll the tuna in crushed black peppercorns (not too much to be over powering), drizzle a little olive oil then season.

Put a frying pan on to a high heat, once hot place the tuna in, searing it all around evenly, creating a nice even colour.

Peel and chop the shallots finely. Chop the chives finely. Pick, wash and dry the salad leaves.

Using a speed peeler, peel the parmesan to get the shavings, put them aside into a tub, be careful to lift carefully as they are fragile.

Mix the tomatoes, shallots, chives with a little vinaigrette.

Dressing the plate.

Place three little spoonfuls onto the plate. Slice the tuna, so you have a nice round piece. Place the tomato salad in the middle, then a few shavings of parmesan on top. Drizzle a little vinaigrette around the plate.