This tuna was simply to die for... so meaty and perfectly seared, complimented by a fun swipe of avocado and adorned with baby corn flowers and radish. To enhance your dipping experience, I offer a sumptuous coriander and apple 'verjus'chutney - which is a highly acidic juice made by pressing crabapples. In the middle ages it was popular, like vinegar. Excellent with the layer of tuna tartar on the top, and the fancy "hat" of assorted sprouts and micro greens.