Ingredients

• 100g/3½oz caster sugar
• 60ml/2fl oz rice wine vinegar
• 2 lemongrass sticks
• bruised
• 1 red chilli
• finely sliced
• 2 tbsp finely sliced mint
• 2 tbsp finely sliced coriander
• 400g/14oz block fresh tuna
• 8 asparagus spears
• trimmed
• ½ bunch baby breakfast radishes
• leaves removed and reserved
• 1 bunch baby turnips
• ½ bunch fresh watercress
• 2 tbsp fresh mint leaves
• left whole
• 2 tbsp fresh coriander
• left whole
• 2 tbsp baby coriander cress
• to serve

Directions

• For the tuna steak
• heat a griddle pan until hot.
• Heat a frying pan and add the sugar
• vinegar and 60ml/2fl oz of water. Once the sugar has dissolved
• add the lemongrass
• chilli
• mint and coriander.
• Cook for a couple of minutes until sticky and then roll the tuna in the glaze.
• Place the tuna onto a griddle pan and cook until bar marks appear and turn the tuna around until you have marks all around the tuna. Make sure it is pink in the middle.
• Once removed from the pan
• brush the remaining glaze over the tuna. Allow to rest for a few minutes while you make the salad.
• For the asparagus salad
• heat a saucepan of boiling water and blanch the asparagus
• radishes and turnips. Drain.
• Place the vegetables in iced water to refresh.
• Place the watercress
• mint and coriander leaves in a large bowl. Add the blanched vegetables
• along with the radish leaves and mix it all together.
• To serve
• cut the tuna into bite-size pieces and serve with the salad alongside. Garnish with baby coriander cress. Drizzle over any glaze that's left in the pan after cooking the tuna.