Seared Tuna, Avocado, Chilli
Tuna seared hard on the outside and left raw through, with avocado, chilli and a herb dressing drawn across the plate.
Searing tuna is a five-second job on each face in a pan that is genuinely too hot, followed by an immediate chill. Any hesitation and the cooked band creeps inward and you have lost the contrast that the dish is built on.
Everything else is acid and heat.
