Tuna in Green Chutney Crust with Honey

Cut the tuna into cubes and season with salt and black pepper

Pass both sides of the fish through green chutney

In a non-stick skillet, add a drizzle of olive oil and pan-fry the fish (remember to always serve tuna undercooked)

Cut it in half diagonally and arrange graciously on the plate with cooked al dente mini legumes, surrounded by radish

Finish by emulsifying honey, olive oil, lemon juice, a pinch of salt, and chopped ciboulette

Drizzle the plate with the sauce and serve immediately