Serves 4

What you need:

600g /1lb 5oz tuna steak

Dressing for tuna:
20g/1oz scallions, sliced
10g / 1⁄2 oz ginger, finely chopped
10g / 1⁄2 oz red chilli, finely chopped
25g /1oz onion, finely diced
5g lemongrass, chopped
100ml/3fl.oz balsamic vinegar
5ml/1 teaspoon sesame oil
20ml/4 teaspoons olive oil

Quiche:
160g /5oz filo pastry
4 eggs
120ml/4fl.oz skimmed milk
150g /6oz cherry tomatoes, quartered
100g /4oz spinach, steamed and sliced
125g /5oz Portobello mushrooms, diced

What you do:

Prepare four filo pastry baskets and cook these for 5 minutes at 170ºC/340°F/Gas Mark 3-4. When the baskets have cooled, fill them equally with the cherry tomatoes, spinach and Portobello mushrooms. Mix the eggs and skimmed milk together and fill the baskets with this until they are three quarters full. Put these baskets into the oven at 160°C/325°F/Gas Mark 3 for about 10 minutes, until the milk mix has set. Mix all the dressing ingredients together and put to one side. Cut the tuna into 4 slices. Heat the olive oil in a pan and cook the tuna on each side. When the tuna has cooked to your liking remove it and place onto a serving plate. Add the dressing into the pan and heat this through for 30 seconds. Place the vegetable basket on the plate along side the tuna. Spoon the dressing over the tuna.

Darrin Parrish, The Exchange Restaurant, Westin Hotel, College Green, Dublin 2