Sear the tuna steaks paste-side down until they are crispy and coloured. Heat a non-stick pan over medium-hot heat and drizzle in a little oil.Lift the red chicory leaves from their orange, raspberry vinegar and rapeseed oil dressing, and toss into the salad. Place in a mixing bowl and add the white chicory leaves, parsley and feta. Drizzle on a little oil then blowtorch them until charred. Cut the gem lettuce lengthways into quarters and place on a metal tray.Push the two tuna steaks into the rub and make sure they are coated heavily on one side. When you have a paste, tip it on to a plate. Toast the cumin and coriander seeds in a dry frying pan over a medium-high heat for two to three minutes then grind them with a mortar and pestle along with the paprika, sage, thyme, rosemary, sea salt and garlic.Remove from the fryer and drain on some kitchen paper. Dip them in the batter and then deep-fry until crispy and brown. Drain the anchovies from their oil marinade and dust them with flour.Make a batter by mixing together the cornflour and self-raising flour then stirring in enough iced sparkling water to form a batter mix that will coat your finger.Place in a container and put in the fridge. Pour over the rapeseed oil, season, then remove from the heat and leave to cool. Add the red chicory leaves and wilt them down in the pan for two to three minutes. Add the raspberry vinegar and bring to the boil. Heat the orange juice and zest in a frying pan and reduce the liquid to a glaze.Leaves picked from ½ bunch flat leaf parsley.Iced sparkling water, enough to make batter paste.40g self-raising flour, plus extra for dusting.
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