Tuna carpaccio with rocket and a chilli tomato dressing

Ingredients

500g/1lb 2oz top quality tuna loin
crushed pepper
dried chilli flakes
plain oil
rocket leaves
canned chopped tomatoes
chopped chilli
sugar syrup (110g/4oz sugar dissolved in 110ml/4fl oz water )
1 lemon
olive oil

Method

1. Rub the trimmed tuna loin with oil and roll in the crushed pepper and chilli.
2. Sear in a hot dry non-stick pan for 2 minutes on each side.
Set aside in the fridge to chill.
3. After 30 minutes take out the tuna and slice thinly.
4. Squeeze some lemon juice and olive oil over the rocket and pile up in the centre of a plate. Lay the tuna slices around the rocket and dress.
5. Make the dressing: liquidise the tomatoes together with the chilli and sieve. Add the sugar syrup and reduce in a pan until thick and sweet. Season well. Allow to cool then dribble over the tuna.