Tuna carpaccio with caramelised watermelon

Method

1. Scoop all of the watermelon slices into a re-sealable food bag. Add a pinch of salt and chill in the fridge for 2-3 days.

2. When the watermelon is ready, preheat the oven to 150C/130C Fan/Gas 4.

3. Toast the bread, then slice each in half widthways to create four slices, each with one toasted side and one untoasted side. Sandwich them between 2 clean baking trays. Bake in the oven for 5 minutes, or until hard and crisp. Remove the trays from the oven and set the bread aside to cool, still sandwiched between the trays.

4. Lay a sheet of cling film onto a clean work surface. Place the tuna steaks on top and cover with a second sheet of cling film. Flatten the tuna steaks to a thickness of 2mm using a meat mallet or rolling pin. (Do this one steak at a time if it is easier.)

5. Trim each piece of flattened tuna into a circle, using an upturned bowl as a guide. Set aside.

6. Chop the tuna trimmings very finely and place them into a bowl. Squeeze over half of the lemon juice and add the chives and shallots. Season, to taste, with salt and freshly ground black pepper, then mix well.

7. Heat the butter in a frying pan over a high heat until it starts to brown. Chop the watermelon slices into small pieces and add them to the pan in batches, frying for 1-2 minutes on each side, or until caramelised and heated through. Season with a pinch of salt. Remove from the pan and set aside on a warmed plate while you fry the remaining watermelon.

8. To serve, spoon some of the tuna tartare onto each piece of toast. Place onto the serving plates and top with a piece of cooked watermelon. Turn over each circle of flattened tuna carpaccio, discarding the cling film, and place one circle alongside each toast. Brush each circle of tuna carpaccio with a little of the extra virgin olive oil, then sprinkle over the shallot and chives, squeeze over the lemon juice, and season, to taste, with freshly ground black pepper.