When Geoffrey Zakarian shared his recipe for sesame-crusted tuna back in the early 2000s, this style of tuna dish was wildly popular and a mainstay on restaurant menus around the country.

Pomfret fillets coated with a cornmeal and mustard paste, fried in a spiced oil. Crusted with fried onions and served with aubergines, tomatoes and a little lemon juice.

Place the chicken breast on a flat surface lined with cling wrap and hammer it with a meat mallet until you get equal thickness. 2. Cut the chicken breast into 2 inch thick strips (horizontally). 3.