Seared tuna loin

Serves: 1
Ingredients
Tuna loin 180-200 gms
Baby potatoes 100 gms
Green beans 50 gms
Green olives 50 gms
Cherry tomatoes 50 gms
Quail egg 1
Anchovy fillet, fresh 50 gms
Butter 10 gms
Salt & pepper to taste
Corn oil 20 ml
Mixed dry spices (cinnamon stick, cinnamon powder, coriander seeds, cloves, fennel seeds, black pepper)
Method
In the frying pan, roast all the dry spices for 2 minutes on medium heat. Remove from the heat and grind well in a mill.
Boil the baby potatos medium and cook medium. Cut in half.
Add green beans to the boiling water and cook for 2-3 minutes; remove and cool in cold water.
Season the tuna with salt and pepper and the mixture of mixed spices. Heat a roasting pan and add the corn oil. Add the tuna loin and cook for 2 minutes on each side.
In a different pan, melt some butter and sauté the baby potato, green beans, green olives and cherry tomato for a minute. Season accordingly.
Fry the quail egg in a frying pan.
Place the vegetables in the centre of the plate. Top with the tuna loin and anchovy fillet and fried quail egg. Garnish with fresh dill leaves and pesto oil.