Ingredients

• 4 x 100g/3½oz fresh tuna steaks
• 1 tbsp yuzu juice
• 2 tbsp soy sauce
• 3 tbsp olive oil
• 16 radishes
• very finely sliced
• ¼ mooli
• very finely sliced with a vegetable peeler
• ½ cucumber
• cut into small balls
• 4 tbsp fresh mint leaves
• 4 tbsp fresh coriander leaves
• 1 lime
• juice only
• 1 tbsp soy sauce
• 3 tbsp olive oil
• 2 tbsp sesame seeds
• toasted

Directions

• For the tuna
• heat a griddle pan until very hot.
• Sear the tuna for 30 seconds on each side
• then remove from the pan.
• Cut the tuna into 5mm/¼in thick slices and arrange on a large serving plate.
• Mix the yuzu juice
• soy sauce and olive oil together in a bowl and pour it over the tuna. Set aside to marinate for a few minutes.
• For the salad
• mix the radishes
• mooli
• cucumber
• mint and coriander together in a bowl.
• Whisk the lime juice
• soy sauce and olive oil together then drizzle it over the salad and mix until well combined.
• Sprinkle over the sesame seeds and mix together.
• To serve
• spoon the salad alongside the sliced tuna and serve immediately.