Tuna Roll:Cut 1/2 through the width of the tuna. Stuff in the anchovies, in a single layer. Close the tuna and tie it with 3 or 4 pieces of kitchen string.Season the fish all over. Heat a non-stick frying pan, when hot add 3 tbsp of the oil, as the oil, add in the tuna, rolling on all side for about 20 second, set aside on kitchen paper to cool then roll on the pepper. Wrapp the tuna in cling film making a sausage shape. Chill overnight.
Tomato Water: Cut the tomatoes in half and press them cut-surface down through a sieve to extract all the juices. Add a squeeze of lemon juice, two tbsp of olive oil, a pinch each of salt and sugar and some milled black pepper. Mix well.
To Serve: Cut the tuna into thick slices with the film still on. Peel the film away and arrange on the plates, dress the salad leaves with a tbsp of olive oil and a pinch of salt, pour tomato water around the tuna to cover the bottom of each plate and arrange the salad leaves around the sliced tuna, serve.
(Picture: Aperitif Dinatoire Ltd.)