Ingredients
For the rice
110g/4oz rice
½ red pepper, finely sliced
55g/2oz mangetout
For the tuna
170g/6oz fresh tuna steak
1 lime, juice only
For the salad
110g/4oz mangetout, finely shredded
½ red pepper, finely shredded
2 tbsp olive oil
1 tsp white wine vinegar
For the chive butter
55g/2oz unsalted butter
55g/2oz gouda cheese
½ glass white wine
1 tsp white wine vinegar
2 tbsp double cream
1 tsp fresh chives, chopped

Method
1. Bring a large pan of water to the boil and cook the rice according to packet instructions.
2. Add the red pepper and mangetout to the rice towards the end of cooking.
3. Heat a pan until hot and sear one side of the tuna for up to two minutes. Squeeze the lime juice into the pan and remove from the heat.
4. To make the salad place the mangetout, pepper, olive oil and vinegar into a bowl and toss together.
5. Transfer the salad onto a serving plate and serve the tuna on top of the salad.
6. Drain the rice and spoon into timbale moulds. Serve turned out onto the plate.
7. To make the chive butter, gently melt the butter in a pan and whisk in the grated cheese.
8. Add the white wine, vinegar, cream and chives into the pan and heat gently for 2-3 minutes.
9. Drizzle the chive butter around over the dish and serve.