Cut the tuna in 2cm cubes and toss with the chopped capers, shallots, gherkins, capers and parsley. Add the chilli, Worchester, soy and olive oil, season than toss well and allow to rest in the fridge for 20 minutes. Slice the baguette thin on the slant, season and grill, serve cooled on the tartar with the rocket on top. Next, roast garlic and red pepper, remove skin and blend with the tomato pulp, add the thyme, olive oil and season

Serves 2

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