EVER spent the weeks after a holiday hankering after the delicious food you ate at your hotel by the sea? Well, Virgin Hotels chefs have put together a recipe collection called The Hotel Supper Club to help you bring the taste of your holiday home.

Tuna Tatare, developed at Hotel on Rivington, New York

4tbsp of diced fresh tuna

2tbsp of tomato concasse (peeled, seeded and roughly chopped tomatoes)

1tsp of chives

1tsp of shallots

Half tsp of ginger oil (canola oil infused with fresh ginger)

Half tsp of spicy soy sauce

3tbsp of avocado purée

1tbsp of diced avocado

Half tsp of black and white toasted sesame seeds

Mix the tuna, tomato concasse, chives, shallots, ginger oil and soy sauce in a bowl. Add a pinch of salt and pepper.

Mix the avocado purée with the diced avocado in a separate bowl. Refrigerate both bowls for 15 minutes.

After 15 minutes, take a small pastry ring and place it on a plate.

Make a layer of tuna mix with the avocado mix on top. Remove the ring, decorate the top with toasted black and white sesame seeds on top and serve with roasted pitta chips.