Watermelon Sorbet

730 g watermelon puree (strained)
270 g castor sugar
370 ml water

Make a clear sugar syrup by bringing sugar and water to a simmer.
Cool to room temperature then combine with puree.
Freeze in containers or churn in an ice cream machine.

Olive Smearage

300 g kalamata olives, pitted
100 ml extra virgin olive oil
2 g maldon sea salt
2 garlic cloves

Slice olives thinly and press dry on towel.
Lay onto baking paper on a tray, sprinkle with salt and dry in a slow oven overnight.
Grind into a powder then combine with garlic and oil using a hand blender.

Herb-Crusted Tuna

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

Heat a frypan until smoking, add a splash of oil and quickly sear tuna on all sides.
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.

Assembly

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.