Step 1

To make the salsa, bring a large pan of water to the boil then add the oxheart tomatoes and blanch for 1 minute, then place in a bowl of cold water. Remove the skin then finely chop the flesh and add a good pinch of sea salt. Place the chopped tomatoes in a colander to drain the excess water, then transfer to a bowl.

Step 2

Add the chilli, red pepper, marjoram and capers and mix everything together along with the extra virgin olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper and leave to one side.

Step 3

To make a batter for the courgette fritti, place the ‘00’ flour into a large bowl. Make a well in the middle of the flour and pour the olive oil into the centre, then use a whisk to mix together. Slowly add the warm water and keep whisking until you have a mixture with the consistency of unwhipped double cream.

Step 4

Add the whipped egg white and fold in carefully to retain some of the air. Transfer a large spoonful of batter to another bowl and mix with the courgette pieces.

Step 5

Heat the vegetable oil in a large, tall-sided pan with a tight fitting lid to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the battered courgette pieces until golden and crispy, then sprinkle over some sea salt.

Step 6

Meanwhile, rub the tuna steaks with olive oil and season with salt. Heat a griddle pan until hot then add the tuna steaks and cook for 2 minutes before turning over and cooking for a further 1 minute. Remove the griddle from the heat and leave to rest for 1 minute.

Step 7

Plate up the tuna with the tomato salsa on top and the courgette fritti on the side.