Seared Tuna on Crunchy Salad with Aromatic Bitters Dressing

Season the tuna on both sides with salt and plenty of freshly ground pepper. Cover with cling film and set aside.

Make the dressing first. In a pestle and mortar with a pinch of salt, then work in 1 tsp sugar and the juice of 1 lime. Add 1tbsp Angostura bitters then adjust the seasoning, adding more sugar, lime juice or Angostura to taste. The salad dressing should be sweet and sour tasting and aromatic, stir in 1 tbsp finely chopped coriander leaves.

For the salad , toss together the cabbage, mangetout , fennel, onion, mango and kiwi fruit, Toss in half the dressing and set aside while you cook the tuna.

Brush the tuna with oil, then heat a rigid cast iron grill pan until really hot. Add the tuna to the pan and cook for 1-2mins, then turn the tuna over and cook for 2-3mins more depending on how you like your tuna ? this amount of time will leave it rare in the centre. Squeeze the 1/2 lime over the fish, let it splutter for 30secs, then remove the fish from the pan.

Divide the salad between four individual serving plates, then place a tuna steak on top of each, Sprinkle each pate with the reserved fennel tops and the remaining coriander. Drizzle with the remaining dressing and serve immediately with lime wedges.