Tom Kerridge served up a tasty and healthy spice-crusted tuna salad on Food and Drink.

Tom says: “Salads do not have to boring! This gutsy dish is jam-packed with zingy flavours. Try it as a weekend lunch with friends.”

The ingredients for the glazed chicory: 1 orange, juice and zest only, 4 tbsp raspberry vinegar, 2 heads red chicory, leaves separated, 200ml rapeseed oil and salt and freshly ground black pepper.

For the battered anchovies: 25g cornflour, 40g self-raising flour, plus extra for dusting, 50-100ml ice-cold sparkling water, vegetable oil, for deep-frying, 12-15 tinned anchovies in oil, drained, For the spiced tuna, 2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp smoked paprika, 1 tsp dried sage, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tsp sea salt flakes, 1 tsp dried garlic powder, 4 x 200g tuna steaks, vegetable oil, for frying, knob unsalted butter and ½ lemon, juice only.

For the salad: 2 Little Gem lettuces, cut into quarters lenghtways, 50ml olive oil, 1 head white chicory, leaves separated, ½ bunch fresh flatleaf parsley, leaves only and 100g feta, cut into cubes.