Mix all the ingredients together in a ceramic bowl.
Heat 150 mL of the oil in a small pan.
Fry the shallots and garlic separately until golden.
Be aware that the colour will increase after they have been fried.
Remove with a slotted spoon and drain on kitchen paper.
Cool and reserve.
Rinse and drain the cress, endive, mint, basil and coriander leaves.
Transfer to a bowl, cover, and place in the refrigerator, until required.
Using a very sharp knife, neatly cut the tuna into 1 cm/1/3 in slices.
Place in the marinade, covering all the slices well, and leave for 5 minutes.
Season the avocados with salt and pepper and toss with the lemon juice.
Gently drain the tuna, then arrange on a serving plate.
Top with the avocado and drizzle over a little of the remaining oil.
Toss the last of the oil with the cress and coriander and arrange on top of the avocado.
Grind the fried shallots and garlic with 1/2 teaspoon each of salt and sugar in a mortar and pestle to give a crumbly texture.
Sprinkle over the salad and serve at once.
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