Reduce orange juice and zest in a saucepan until a sticky glaze forms.
Boil with raspberry vinegar, add red chicory to wilt, then stir in rapeseed oil and cool.
Whisk cornflour, self-raising flour, and iced sparkling water into a thick batter.
Heat vegetable oil for deep-frying in a heavy saucepan to 180°C.
Coat floured anchovies in batter and fry for 3 minutes until golden brown.
Toast and grind cumin and coriander seeds, then mix with remaining dry spices and salt.
Press one side of each tuna steak firmly into the spice rub.
Drizzle Little Gem lettuce with olive oil and char the edges using a blowtorch or grill.
Toss charred lettuce, white chicory, parsley, and feta with a spoonful of the chicory glaze.
Fry tuna steaks spiced-side down in vegetable oil until a crisp crust forms.
Flip steaks, add butter and lemon juice, and baste for 2 minutes.
Serve the tuna steaks with the salad and top with battered anchovies.