Heat a frypan until smoking, add a splash of oil and quickly sear tuna on all sides.
1 small fillet tuna belly
2 tbsp dijon mustard
1 b. parsley
1 b. chervil
1 recipe salsa verde
100 g broad beans, blanched
20 g salted capers, washed
1 large desiree potato
Remove from heat and refrigerate immediately until cool.
Finely chop all herbs and combine.
Cover the tuna with dijon mustard and roll in herbs until well covered.
Wrap fillet tightly in climgfilm and refrigerate overnight.
Peel potato and slice as thinly as possible.
Fry at 140ºC until crisp then remove and season.
Slice the tuna 5 mm thick and lay 4 or 5 pieces onto a plate.
Brush with a little olive oil and season with maldon salt.
Drizzle over a little salsa verde.
Garnish with broad beans, capers and crisps.