• Extra-virgin olive oil
• Balsamic vinegar
• 400gr / 14oz loin of tuna,from the tail end
• 1 tablespoon coriander berries, lightly crushed
• 1 tablespoon cilantro leaves, chopped
• 200gr / 7oz dandelion sea weed
• 1 large bunch flat-leaf parsley, coarsely chopped
• 2 teaspoons fresh herb of you choice, chopped
• 2 tablespoons chicken or vegetable stock
• 2 tablespoons lemon juice
• 5 tablespoons extra-virgin olive oil
• Salt
• Black pepper

Prepare a dressing with 2 tablespoons balsamic vinegar, 6 tablespoons extra-virgin olive oil, salt, and pepper.

Slice the tuna loin into two long fillets. Season each fillet with salt and pepper. Heat 1 tablespoon oil in a heavy-based griddle pan. Sear the fillets for 2 minutes max all over. Transfer to dish. Mix the dressing with the coriander berries, then pour over the tuna fillets. Press the cilantro leaves over the surface. Cover and leave to marinate for 1 hour.

Wash and dry the herbs.

Pour the chicken stock and lemon juice into a shallow soup plate and add salt and pepper. Mix well with a fork. Add the oil all at once. Mix well. The dressing will emulsify.

Mix the herbs with the sea weed. Drizzle with the dressing.

To serve, remove the tuna from the marinade. Cut the fillets into slices. Divide the salad among the plates and place the tuna slices on top of each.