Grilled tuna with avocado salad and baguette by @Davidvkuchyni

Method

• Take the tuna out of the fridge to acclimatise to room temperature.

  

  The tuna should ideally be taken out of the freezer the night before to defrost in the fridge.

• Cut the avocado in half, peel and de-seed it, and chop into cubes.

• Roughly chop the onion, quarter the tomato, and finely chop the parsley.

• Add the chopped vegetables to the avocado. Add the lime juice and a little olive oil. Season with salt and pepper. Carefully toss together and set aside in the fridge to chill.

• Drizzle the baguette with oil and heat the grill.

• Pat the tuna dry with kitchen towel and drizzle with olive oil. Place on the grill for around a minute and a half on either side. Finally, grill the baguette.

• Give the fish a moment to rest and then cut into slices.

• Plate up the avocado salad, the baguette, and the tuna slices. These should be seasoned with pepper and Maldon salt to finish.