Seared tuna and watermelon radish delight

SEARED tuna with misosesame seed oil and pickled watermelon radish.

Serves two as a starter or two as a main with addition of steamed rice and vegetables.

Ingredients Watermelon radish 1 watermelon radish, about 200g 125ml rice wine vinegar 25g caster sugar 1 tsp mirin ½ tsp pink peppercorns ½ tsp salt

Miso-sesame oil 2 tbsp white miso 2 tbsp rice wine vinegar 1 tsp mirin ¼ tsp toasted sesame oil, plus more for drizzling

salt

1 thick cut tuna steak, about 2½cm thick, around 300g oil salt and pepper

To garnish micro herbs or sprouts black and white sesame seeds

For the pickled radish, place the vinegar, sugar, mirin, peppercorns and salt in a small saucepan and bring to a boil. While the mixture is heating up, scrub the radish and slice thinly, using either a mandolin or sharp knife.

Place the sliced radish in a bowl or glass jar and cover with the pickling liquid. Let steep for at least an hour.

This can be made the day before and stored in a sealed jar in the refrigerator. In a jar or bowl, mix together all of the ingredients for the misosesame oil dressing. Taste and add salt if needed. Set aside.

Heat a non-stick pan over a high heat. Lightly brush the tuna steak with oil and season generously with salt and pepper. Sear on both sides – no more than a minute in total.

Let the tuna rest for about 5-10 minutes. Slice thinly against the grain. The direction may change on a steak, so you’ll need to adjust your slicing angle accordingly.

Divide the pickled radish on to two plates. Top with sliced tuna steak and drizzle with the dressing and a very light drizzle of sesame oil. Garnish with sesame seeds and the micro herbs or sprouts.