Pan-fried tuna with basil salsa and crispy herbed potatoes

Combine 1/4 cup (60ml) of the olive oil, half the crushed coriander seeds and the herbs in a non-metallic dish. Add the tuna and toss to coat well. Cover and refrigerate for 2 hours.

To make the salsa, heat 90ml of the olive oil in a small pan, add lemon juice, then remove from heat. Add remaining coriander seeds and set aside to infuse for 15 minutes, then add basil, tomatoes and garlic.

Finely slice the fennel and place in a saucepan of boiling salted water for 2 minutes. Drain, refresh under cold water, then drain again. Heat the remaining oil in frypan, add the fennel and cook for 5 minutes over low heat, stirring. Add the olives, season and set aside.

To make the herbed potatoes, preheat the oven to 190°C. Cover a large baking sheet with baking paper.

Peel the potatoes and slice very thinly (if possible, use a mandoline). Brush all the potato slices on both sides with olive oil. Place half the slices on the tray and press a parsley leaf into centre of each. Press remaining slices on top, so that the parsley is between the 2 slices. Place a sheet of baking paper on top, followed by a baking tray to weigh potatoes down. Cook for 10 minutes, then remove the top baking tray and paper. Cook for a further 5-10 minutes or until crisp and golden.

Heat a non-stick frypan over high heat, add the tuna and cook for 1-1 1/2 minutes each side (the tuna should be rare in the centre). Place a mound of the fennel on each plate, top with tuna and drizzle with salsa. Garnish with egg. Season potatoes with sea salt and serve on the side.