Method

• 1.
  To make marinade, mix all ingredients together in a ceramic bowl.
• 2.
  For garnish, heat the oil in a small frypan. Fry the eschalots and garlic separately until golden. Remove with a slotted spoon, drain on paper towel, cool and reserve.
• 3.
  Transfer leaves and herbs to a bowl, cover, and place in fridge until required.
• 4.
  Place tuna in marinade and cover all slices well. Leave for 5 minutes.
• 5.
  Season the avocados with salt and pepper and toss with lemon juice.

• 6.
  Gently drain tuna, then arrange on a serving plate. Top with avocado and drizzle over a little oil. Toss the last of the oil with salad and herb leaves and arrange on top of avocado.
• 7.
  Grind fried eschalots and garlic with 1/2 teaspoon each of salt and sugar in a mortar and pestle for a crumbly texture. Sprinkle over salad and serve at once.