SEARED TUNA, WHITE RADISH AND SESAME SALAD

You’ll need a spiralizer to turn the white radish into noodles, but once you taste this fiery, cool and crunchy seared tuna salad you’ll realise it’s a great investment. You can use salmon or mackerel in place of the tuna if you like.

INGREDIENTS

SERVES: 2

For the salad:

½ white radish, also called daikon or mooli (about 150g), peeled

Vegetable oil, for frying

2 x 200g pieces of sushi-grade tuna loin

¼ cucumber, thinly sliced

¹⁄³ bunch of coriander (about 10g), chopped, tender stems and all

2 sheets of nori seaweed, cut into 2cm squares

2 tbsp sesame seeds, toasted until golden in a dry frying pan

2 tbsp chopped pickled ginger

Sea salt and freshly ground black pepper

For the dressing:

1 tbsp dark soy sauce

1 tbsp rice wine vinegar

1½ tsp wasabi paste

1 tsp clear honey

2 tbsp olive oil

1 tsp sesame oil

METHOD

1: Have ready a bowl of heavily iced water. Use a spiralizer to turn the white radish into noodles. Immerse in the iced water for 10–15 minutes until they are crisp and very cold.

2:  For the dressing, in a small bowl, whisk together the soy sauce, rice wine vinegar, wasabi and honey, followed by the olive oil and sesame oil. Set aside.

3: Heat a non-stick frying pan over a medium-high heat and then add a splash of oil. Season the tuna with salt and pepper and sear all over – just until the surface is a nice, toasty brown colour; make sure you don’t overcook it. Remove from the pan and leave to rest for 2–3 minutes.

4: Drain the noodles and place them on a clean tea towel or on several layers of kitchen paper, to get rid of the excess moisture.

5: Tip the noodles into a large bowl and combine them with the cucumber, coriander, nori squares, sesame seeds and pickled ginger.

6: Toss the salad with the dressing and divide between two plates. Slice the tuna, arrange it next to the salad and serve.

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