Step 1

Break the baguette into pieces before blending into a fine crumb texture.

Step 2

Add your pistachio nuts and blend them into a similar texture.

Step 3

Put the crumb mix into a tray with finely sliced garlic, salt and butter which you have cooked together on the stove. Mix through the tray before adding to the oven to slow cook on gas mark 3, before reducing to gas mark 1 for an hour and a half until dried out.

Step 4

While the baguette crumbs are cooking, take your tuna and cut into thin slices. Place between two pieces of baking paper and lightly flatten using a mallet.

Step 5

Place the thin slices on a plate and garnish with three teaspoons of Salsa Verde, baby capers, baby rocket, lime cheek and a drizzle of olive oil.

Step 6

Place three heaps of the baguette pistachio crumble around the plate and scatter with chervil