Ingredients

• 400g/14oz fresh tuna (must be fresh)
• 30g/1oz coriander seeds
• 20g/¾oz sechuan peppercorns
• salt and pepper to taste
• 180g/6oz bean sprouts
• 20ml/1 tsp rice wine vinegar (any other is too strong)
• 40ml/2tsp brown sugar
• 20g/¾oz Thai basil
• ripped
• 20g/¾oz mint
• ripped
• 50g/2oz spring onion
• thinly sliced
• 60g/2¼oz shallots
• thinly sliced
• 20g/¾oz chilli julienne (large red chillies - not too hot - sliced)
• 20g/¾oz deep-fried garlic/chilli (can make yourself or buy from an Asian store)
• 20g/¾oz coriander (fresh)
• tumeric oil
• reduced balsamic vinegar
• 100ml/4fl oz olive oil
• 1 tsp tumeric (fresh or powder)
• 100ml/3½fl oz balsamic vinegar

Directions

• Roll the tuna in crushed coriander seeds and the sechuan pepper seeds.
• Roll the tuna in cling film to keep its's hape and refrigerate for an hour
• this stops the seeds from falling off.
• Sear tuna on all sides
• keep at room temperature
• the tuna should be pink.
• Slice the tuna into 4 pieces.
• To make the pickled bean sprouts
• heat the rice wine vinegar and sugar. Pour over the bean sprouts and allow to cool.
• To prepare the tumeric oil
• Heat the oil
• add the tumeric and allow to cool.
• To prepare the balsamic vinegar
• reduce by a half by heating for approximately 5 minutes.
• To serve
• mix pickled bean sprouts with basil
• mint
• sliced shallots
• spring onions and deep fried chilli/garlic. Arrange neatly on to four flat plates.
• Place one piece of the tuna on each of the plates. Garnish with coriander
• drizzle tumeric oil and reduced balsamic vinegar around the plate.