Instructions: Peel the potatoes and place them in a saucepan. Cover with water and add a good pinch of salt and bring to the boil and cook until tender, drain and leave to one side.

Place the coriander, garlic and 1/2 juice and zest of the limes in to a blender and mix with about 4 tbsp of olive oil to achieve a puree, and leave to one side.

Season the tuna steaks well and place on a hot griddle pan with a drizzle of olive oil and cook for about 2 minutes on each side, leave it nice and pink.

While the fish is cooking place the potato into a blender and mix while pouring on the hot milk. Once all the milk is gone, stir in a little of the coriander mix, season and leave to one side.

In a hot pan with about 4 tbsp of olive oil add the sliced onions rings and fry until golden brown. Once browned remove from the pan and place on some kitchen paper.

To serve place the mash in the centre on the two plates and the tuna on the top. Top with the crispy onions, drizzle with the remaining herb oil and grind freshly ground pepper over the top and serve.

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