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Yellowfin Tuna with Beurre Noisette Caper Sauce

Beurre noisette, just butter cooked until it goes brown and nutty smelling is one of the great sauces for fish, and it takes almost no time at all (also known as burnt butter sauce). From Angela Hartnett, Sky Taste

Fry 1cm thick lengthwise slices of fennel in seasoned olive oil until golden brown, then add water and braise for 15-20mins until tender.

Use a potato peeler to remove the outer skin from a stick of celery, dice then blanch.

Heat butter until it starts to smoke and foam.
Add ~4 tbsp capers when butter starts to foam, then add salt & pepper, celery, juice of half a lemon & a splash of olive oil. Add parsley just before serving.

Chargrill tuna in a very hot pan

Alternative: Try swordfish, or fillet of sole (or any white fish).