- 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
- 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.