Finely slice up your tuna steak into 3 smaller fillets.

Coat the fillers in sesame oil and heat a pan.

Slice the Avacado and coriander whilst the pan heats. Add a small squeeze of lemon oil.

Chuck the sesame oil tuna steak into the pan and give it a 30 second blast on each side - you want it to be pink in the middle still.

Before removing add a dash of soy sauce and squeeze the rest of the lemon over.

Serve the Avacado and coriander with the tuna steak placed over the top

Sprinkle the chipotle chilli and a teaspoon of fish eggs over the top. Garnish with a final bit of coriander. Add a dash of salt to taste - the sweetness of the fish eggs will offset this nicely.