Spiced tuna, radishes, finger lime and citrus vinaigrette

SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS SETTING, RESTING)

Be sure to leave yourself enough time to prepare this crowd-pleaser in advance. Once prepped, simply slice and serve when your guests arrive. Pictured p85

700 gm sashimi-grade tuna loin 2 tsp Dijon mustard 2 tbsp extra-virgin olive oil 2 finger limes, pearls removed 1 baby fennel (180gm), fronds reserved, shaved on a mandolin 1 small Lebanese cucumber (150gm), sliced into rounds 3 mixed baby heirloom radishes, shaved 1 jalapeño, thinly sliced

Crushed pink peppercorns and micro mitsuba, to serve

SPICE MIX

2 tsp ground paprika

1 tsp ground sumac

½ tsp ground coriander

CITRUS VINAIGRETTE

2½ tbsp each orange juice and olive oil

3 tsp soy sauce

1½ tsp white wine vinegar

1 To prepare tuna, lay one sheet of plastic wrap on work bench big enough to fit tuna with a 10cm overhang. Using a damp cloth, wipe plastic wrap with cloth, lay another sheet over top and push down so they stick together. Repeat this process to make 3 layers. Place tuna at short end of plastic wrap and roll up tightly to make a log shape. Twist ends tightly and tie a knot to secure. Refrigerate overnight to set.

2 Unroll tuna and discard plastic wrap. Combine spices and ½ tsp sea salt flakes on a large plate. Brush tuna with mustard and roll in spices to coat evenly. Heat oil in a large frying pan over high heat and sear tuna, turning frequently, until browned all over but still rare in middle (3-5 minutes). Transfer to a board and rest until cool (10 minutes).

3 Repeat step 1 again so you have 3 layers of plastic wrap. Roll tuna, secure tightly and refrigerate for another

4-5 hours to set.

4 For vinaigrette, place ingredients in a bowl, season and whisk to combine.

5 To serve, remove tuna from fridge. Discard plastic wrap and thinly slice. Arrange tuna on a platter. Top with finger lime, fennel, cucumber, radish, jalapeño, pink peppercorn, and micro mitsuba. Drizzle with dressing and serve. ➤