Ingredients

• 150g/5½oz spelt
• vegetable oil
• for frying and deep-frying
• 2 x 200g/7oz tuna steaks
• 3 tbsp black and green olives
• pitted and roughly chopped
• 2 tbsp chopped flat leaf parsley
• 75ml/2½fl oz milk
• 75g/2½oz flour
• 2 banana shallots
• thinly sliced into rings
• 3 whole dried chillies
• 4 garlic cloves
• thinly sliced
• 400ml/14fl oz vegetable stock
• handful tenderstem broccoli
• trimmed
• 2 free-range egg whites
• 1 tbsp black olive paste
• 2 sage leaves
• 2 anchovy fillets
• cut into strips
• salt and freshly ground black pepper

Directions

• Bring a medium saucepan of salted water to the boil and cook the spelt according to packet instructions. Drain
• rinse in cold water and set aside.
• Heat a little oil in a large frying pan over a medium heat and fry the tuna until browned on all sides. Rest
• then cut into 2cm/1in pieces and set aside.
• Mix the cooked spelt with the olives and parsley in a bowl and set aside.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• Pour the milk into a bowl
• and place the flour in another bowl. Dip the shallot rings into the milk
• then the flour and deep-fry until golden-brown. Drain on kitchen paper and set aside. Leave the fryer on.
• Heat some olive oil in a small saucepan and fry the dried chillies and garlic until golden-brown and crisp. Drain on kitchen paper
• tear the chillies into small pieces and set aside.
• Bring the vegetable stock to the boil and cook the broccoli for 2 minutes. Strain the stock into a saucepan and keep warm to use later and keep the broccoli warm.
• Whisk the egg whites together in a clean bowl until soft peaks form. Spread a little olive paste on each sage leaf and place an anchovy strip on top. Fold each sage leaf in half and dip into the egg whites
• then deep-fry until just golden. Drain on kitchen paper.
• To serve
• split the spelt and olive mixture between two bowls and ladle over the warm stock. Add the tuna chunks and broccoli and scatter over the shallot rings
• garlic and chilli. Top each bowl with a stuffed sage leaf.