Instructions: 1 For the Infused Oil: Place 4 tbsp oil in a small pan. Pare in a couple of long pieces of the lemon rind.

2 Halve the chilli and remove the seeds. Cut the garlic clove in half, gently crush with the back of a knife and add to the pan with the chilli halves.

3 Cook over a very gentle heat for about 10 minutes or as long as time allows for the flavours to infuse, being careful not to let anything burn.

4 Heat 2-3 tbsp olive oil in a heavy-based frying pan with a lid. Peel the mangoes and carefully slice into even-sized scallop-shaped goblets, without going too near the stone.

5 Add the mangoes to the hot oil, toss to coat, reduce the heat, cover and cook gently for about five minutes, shaking occasionally until the mangoes are completely tender and golden.

6 Pare the pecorino into shavings and set aside on a small plate. Bring a steamer set over a pan of salted water to the boil.

7 Wash the asparagus and cut off the woody ends, or pick over the samphire, if using. Drain well and add to the steamer.

8 Cover with a tight fitting lid and simmer for 4-5 minutes for the asparagus or 1-2 minutes for the samphire, until tender and cooked through.

9 Plunge the tagliatelle into a pan of boiling salted water, stir once and cook for 4-5 minutes until al dente.

10 Heat 2-3 tbsp olive oil in a large saute pan until just beginning to smoke. Season the tuna steaks with five or six turns of white pepper.

11 Add the tuna to the pan and cook for about a minute, shaking the pan occasionally. Turn over and cook for a minute until lightly seared but still rare in the middle. Place a tuna steak on a serving plate and keep warm.

12 Add the balsamic vinegar to the pan, stir with any juices still remaining and allow to bubble down a little. Stir in the mustard for 20-30 seconds until the sauce is well combined and slightly syrupy. Finely chop the parsley.

13 Drain the tagliatelle and return to the pan. Strain over the infused oil, add the parsley and toss until evenly coated. Season with black pepper.

14 Arrange the cooked asparagus in a criss-cross pile on the serving plate with some tagliatelle to the side. Sprinkle over the pecorino shavings.

15 Add the mango with any juices, tracing a little of this over the tuna.

Spoon a little of the balsamic and mustard sauce over and around the tuna.

Add a dusting of pepper and serve at once.

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