Tuna with quinoa and bell pepper juices

Method

1. For the pepper juice reduction: use a juicer (a mastication juicer if you have one) to juice the red and yellow peppers. Collect the juices separately in 2 pans. Bring them both to the boil then pass through muslin back into the pans. Boil until each reduced to about 15-18g of syrup. Keep in the fridge until ready to use; shake well before use.

2. For the red wine reduction: put the xylitol or sugar and red wine in a pan, bring to the boil and cook until reduced to a syrup.

3. For the coriander oil: blend together the coriander and oil to make a vivid green oil. Pass through muslin.

4. For the tomato and garlic water: blend the tomatoes garlic and salt together in a blender. Pass the resulting liquid through wet muslin.

5. For the quinoa: wash the quinoa under cold water. Drain and add to the pan with the tomato water. Bring to a steady bubble (just off boiling) and cook, stirring regularly, until tender and the seeds start to look translucent. This can take anything from 20 - 40 minutes depending on the quinoa. Drain off any excess liquid and lay out on a tray to cool.

6. Preheat the oven to 180C/gas 4. Roast the seeds, turning regularly, for about 8 minutes until lightly brown.

7. When the quinoa is cold, combine with the seeds, nuts, coriander seeds, flaxseed oil and coriander leaves. Season if required.

8. Sear the tuna in a very hot pan to just colour the sides. Cut into 4 pieces.

9. To serve: put the quinoa on a plate and drizzle over the pepper juices, red wine reduction and coriander oil. Sit the tuna on top and scatter over the red and green chillies, coriander and St John's wort flowers. Serve.