1. Make the brioche bread with parsley. In a food processor, add all the required ingredients, except butter and flour, and blend. Add the flour into the green mixture and combine well (preferably, mix in a mixer for about 10 minutes on a slow mode). Little by little add the butter at room temperature and combine until smooth. Bake in a pre-heated oven at 150° C for 40 minutes.

2. Make the parsley oil. In a food processor, blend the parsley together with oil. Drain though a fine sieve, add the lemon zest.

3. Make the apple-quince jam. Chop the quinces and apples into small cubes, place them in a pot and heat until the ingredients release their natural juice and soften. Add some honey.

4. Make the tuna. Slice the fish into long strips. Season with salt and roll in the poppy seeds. Fry briefly in a pan. Slice into even smaller bite-size pieces to be easier to eat.

5. Once brioche bread is cooled, cut it into small cubes and toast them in a pre-heated oven at 160°C for 5 minutes until brown. Crumble some bread cubes on a plate. Place the fried tuna covered in poppy seeds and quince-apple jam on the side. Drizzle over some parsley oil.