Try this buttery soft tuna, beautifully contrasted with a tart apple mustard dressing and crunchy salad…

  • 50yellowfin tuna fillet 
  • 40daikon julienne
  • 10spring onion
  • 10mixed herb salad
  • 65ml apple mustard dressing
  1. Season the tuna fillet heavily in white pepper and sea salt.  
  2. Rub with rice oil and sear in a very hot, smoking pan. Sear all four sides for about 12 seconds each.
  3. Remove from the heat and place immediately in ice.  Allow to cool down completely.
  4. Remove the tuna from the ice, use kitchen paper to pat dry and wrap it in clean butcher’s paper and cling film tightly.

To serve:

  1. With a very sharp knife, cut the fillet evenly into 4mm thick slices. (7 slices per portion)
  2. Drizzle the daikon with the apple mustard dressing.  Separate into 7 even bundles and space evenly around the plate.
  3. On each bundle, place 1 slice of tuna, top with spring onion, salt, pepper, dash of apple mustard dressing.
  4. Finish with mixed herb salad in the middle of the plate.
  5. Dress liberally with apple mustard dressing, to taste.