FOR THE SALMON,

Finely slice the salmon into 1cm-thick slices and arrange on a plate.,

Heat the oils in a small pan over a medium heat until sizzling, then spoon over the fish. Sprinkle over the sesame seeds.,

Finely slice the chilli and trim the cress, then scatter over the salmon. Finish with a final drizzle of ponzu.,

FOR THE SCALLOPS,

Peel and finely slice the garlic. Fry in 2 tablespoons of vegetable oil until crisp and golden. Remove and drain on kitchen paper.,

Finely slice the scallops lengthways to get about 5 slices from each one. Arrange on a plate, drizzle with 1 tablespoon of yuzu.,

Roll up the shiso leaf, if using, finely slice, then scatter over the scallops.,

Pick out the pomegranate seeds and sprinkle over the scallops, followed by a squeeze of juice.,

Finish with a few drops of yuzu, a scattering of micro herbs, the crispy garlic and a drizzle of extra virgin olive oil.,

FOR THE TUNA,

Using a sharp knife, cut the tuna into ½cm slices and arrange on a plate.,

Peel and very finely grate the garlic on a microplane grater, using a circular movement to make a sweet paste. Gently dab a little garlic paste onto each piece of fish using your finger.,

Drizzle with the soy sauce and yuzu, followed by a fine zesting of lime. Finely slice the chilli and scatter over the top, along with a sprinkling of micro coriander and a drizzle of olive oil.