Seared Tuna with Preserved Lemon, Olives & Avocado

1.Roughly chop 115g pitted black olives.

2.Deseed and very finely slice 2 red chillies.

3.Juice 1/2 lemon.

4.Chop 2 tbsp flat leaf parsley leaves.

5.Grate 1 small garlic clove.

6.Pit, peel and chop 1 large avocado.

7.Remove and discard fleshy bits of 1 preserved lemon, cut rind into shreds.

8.Bring the fish to room temperature.

9.To make the relish, gently mix everything together. You shouldn't do this too far in advance or it loses its freshness and gets 'tired' and a bit soft, but let it sit for 15 minutes or so before serving so that the flavours can meld.

10.Use a cast-iron griddle to cook the fish if you have one, otherwise a good frying pan. Brush each piece of tuna with the regular olive oil and season. Heat the pan until really hot, then cook the tuna for 40 seconds to 1 minute each side (depending on thickness) so that it's still slightly raw in the middle, like a rare steak.

11.Serve the tuna with generous spoonfuls of the relish alongside and lemon wedges.