Mexicali grilled cheese

Remove the scales from the yellowfin tuna, cut off the head by inserting the blade of a knife through the gills. Clean under running water, then wipe off the water with kitchen paper and fillet into three pieces

Sprinkle salt and white pepper on both sides of the fish, then lightly coat with flour

Dip the fish in beaten egg and coat both sides with Parmesan cheese

Heat a frying pan over high heat, add olive oil and heat thoroughly. Place a damp cloth over the pan to cool it down, then add the Mexicali (from step 3)

Tear the unsalted butter into pieces and add it. Do not touch the pan too much as the batter tends to stick to it

After about 2 and a half minutes, check that the batter on the frying pan side is cooked thoroughly, then flip it over. Cook for about 2 minutes and remove to a tray

Make the sauce. Melt unsalted butter in a frying pan, add salt and lemon juice and make a sauce

Place the fish in a bowl and pour the sauce from [7] over it. Finish by topping with chives to taste