Spiced tuna with crab polenta

For the crab polenta: preheat the oven to 170C/gas 3. Sieve the polenta, flour, salt and baking powder into a bowl, then add the chopped chillies, peppers and spring onions.

Whisk together the olive oil, cream, eggs and crab meat. Stir into the flour mixture. Pour into an oven tray and bake for 30-35 minutes.

For the crab chutney: mix all the ingredients together and check for seasoning. Keep in the fridge.

For the tuna: blitz the spices coarsely in a spice grinder (this can be done 3 days prior to making the dish). Dust the tuna with the spice mixture. Heat a frying pan and add the olive oil. Cook the tuna on both sides very quickly making sure not to overcook it.

For the Indian caviar: heat the oil in a pan and cook the mustard seeds until they pop and crackle.

To assemble the dish, place the polenta on the plate and top with the tuna. Serve with the crab chutney and a small amount of the Indian caviar.