For the pesto, place the parsley, spring onions, lemon zest, Parmesan, a good pinch of salt and a generous amount of pepper into a food processor and pulse a few times to chop finely. Add the oil and blitz until combined. Transfer to a bowl and stir in the lemon juice.

For the tuna steak, pat dry the tuna steaks with a paper towel. Preheat a Le Creuset 26cm Signature Square Skillet Grill. Rub each tuna steak with olive oil and sea salt and sear for 1-2 minutes on each side. Allow to rest for 2 minutes before thinly slicing. Toast the dukkah in a dry pan until fragrant, remove from the heat and add in 2 – 3 Tablespoons of olive oil. Slice the tuna and serve with dollops of sour cream, sliced cucumbers, and pickled onions, drizzled with the pesto, and topped with toasted dukkah to serve.