Spicy seafood plancha

Cut 170 ml fresh tuna into fairly large dice, keeping only the good flesh.

Put into a bowl.

Zest ¹⁄₃ lime and add this to the tuna.

Add the juice of the lime, 1 tablespoon chilli spices, ¹⁄₃ sprig thyme, ¹⁄₃ bayleaf, ¹⁄₃ sprig rosemary, 2 leaf sage, 2 tablespoon olive oil, salt and pepper.

Mix to blend all the flavours, then cover and refrigerate.

Shell 170 ml prawns, put into a bowl and add 1 tablespoon vinegar, 2 tablespoon olive oil, 1 tablespoon chilli spices, salt and pepper.

Mix well to blend the flavours, then cover and refrigerate.

These two preparation stages can be done the day before and left overnight in the fridge. If not, 1 hour will do.

When it is time to cook, tip the contents of the bowls out onto the plancha, but keeping them separate, and cook like this.

If your plancha is small, cook them one after the other.

Serve onto individual plates with your choice of accompaniment. Here, it is pilau rice with sesame.