Deep fried tuna melt in chickpea pakora batter

Combine the whole egg, half clove of garlic, mustard and a hefty pinch of salt in a container the same width as the immersion blender head.

Blitz on high until smooth, then with the blender still in, pour a cup of neutral oil gently down the side so it settles on the eggs. Blitz and jerk the blender slowly upward to a smooth, creamy mayonnaise.

Press the jarred tuna in a fine mesh sieve with a ladle until as dry as possible so no excess water reaches the salad.

Mix the tuna with half a cup of the homemade mayo, the chopped celery, chives and tarragon.

Add the lemon juice, salt, a drizzle of extra virgin olive oil, black pepper and the Dijon; mix with a fork, add the second half cup of mayo and adjust the seasoning by taste.

Spread the tuna salad edge to edge on sourdough, arrange thinly shaved cheddar on mayonnaise, assemble, wrap and refrigerate.

Whisk the chickpea flour, salt, garlic powder and Old Bay, then add the water to a thin batter with the consistency of paint.

Coat the chilled sandwich generously and evenly, and lower it gently into two quarts of vegetable oil heated to 350F.

Fry five to seven minutes until deeply golden brown and crisp; with no fat in the batter it cooks up crisp and stays crisp.

Drain on a wire rack and cool five minutes before cutting.