Nick Atkins is a Michelin star trained chef who perfected his skills in the kitchens of the Academy of Culinary Arts, Chewton Glen hotel, Pebble Beach restaurant and private homes of high-profile clients across the south.

He is the co-founder and executive chef at Rock Restaurants, which has premises in Westbourne and Wimborne.

The Westbourne restaurant was recently awarded one AA Rosette for culinary excellence just six months after opening.

Spice Crusted Tuna served raw with Charred Watermelon & Avocado Salsa

This is a vibrant, zesty dish, perfect for al fresco dining on sunny summer evenings. The trick is to get the pan as hot as possible before searing the tuna. This will seal the flavour in and give it a charred, smoky taste. Serves 6.

  • 500g very fresh, trimmed tuna loin
  • 1 tsp of each of sea salt, black pepper, cumin seed, pink peppercorn – all ground together
  • Half a fresh watermelon, skin and seeds removed and cut into rectangles
  • Two avocado, diced
  • 1 tsp finely chopped red chilli
  • The juice and zest of one lime

Roll the tuna loin in the ground spice mix. In a dry, smoking hot pan, sear the tuna on all sides as quickly as possible (this will be smoky!) Set aside and allow to cool.

Roll the tuna tightly in cling film and allow to firm up in the freezer.

Mix the diced avocado with the chilli and lime and set aside.

Take a very hot, dry non-stick pan and char the slices of watermelon until slightly black.

Remove the tuna from the freezer, unwrap from the cling film and slice as thinly as possible.

Present as shown above.