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Crush the garlic and anchovy using a mortar and pestle, then transfer to a medium-sized bowl.
Whisk in the soy sauce, sugar, olive oil, vinegar and lemon zest.
Add the tuna to the bowl and leave to marinate in the fridge for 15 minutes, stirring gently every so often.
Meanwhile, bring 2 litres of salted water to the boil, blanch the peas for 2 minutes or until tender and refresh in iced water.
Using a mortar and pestle, gently crush the peas, then transfer to a bowl and add the extra virgin olive oil, lemon juice, spring onion and mint.
Mix well, seasoning with salt and pepper to taste.
To serve, use the back of a spoon to spread the goat’s curd over a serving plate and arrange the pea salad on top.
Season the tuna with a pinch of salt and, using a slotted spoon, remove the tuna from the marinade and carefully arrange over the pea salad.
Dress the plate with a few pea tendrils, and rocket flowers, if using.