- 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
- 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.