Ingredients

• 200g/7oz fresh tuna
• cut into a cylinder shape (alternatively you can use a thick tuna steak)
• ½ tsp cloves
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp white peppercorns
• ½ tsp black peppercorns
• 1 avocado
• 1 lime
• juice only
• 2-3 drops Tabasco sauce
• 1 apple
• cored
• thinly sliced and cut into matchsticks
• 2 red radishes
• finely sliced
• 1 punnet shiso cress
• 1 punnet daikon cress
• salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil

Directions

• For the tuna
• place all the spices into a grinder and grind to a fine mix.
• Roll the tuna in the spice mix
• coating all sides.
• Heat a frying pan until hot then sear the tuna on each side for 30 seconds. Remove from the pan and roll tightly in cling film and place in the fridge.
• For the avocado purée
• peel and stone the avocado then place into a food blender with the lime juice and Tabasco and blend until smooth. Season to taste with salt and freshly ground black pepper and set to one side.
• For the salad
• place the apple
• radishes
• shiso and daikon cress in a bowl and toss to combine. Season with salt and freshly ground black pepper and stir in the olive oil.
• To serve
• divide the avocado purée between two serving plates.
• Remove the tuna from the fridge and remove the cling film. Cut the tuna into 5mm thick slices
• season with salt and pepper and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.