SERVES 4

400g chunk belly tuna, ideally line-caught, in 1 or 2 chunky rectangles
3 tbsp wasabi
1 tbsp clear honey
2 tsp garlic pulp or purée
50g black onion (nigella) seeds
2 tsp chilli oil
2 spring onions, sliced in long shreds and curled in iced water
2 large handfuls baby salad leaves or herbs such as pea shoots, baby kale, cress, mixed
4 radishes, thinly sliced

FOR THE DRESSING
Juice of 2 fresh limes (about 60ml)
90ml canned coconut milk
2 tsp fish sauce or light soy sauce

Pat-dry the fish with kitchen paper. Make the marinade by mixing 2 tablespoons of wasabi with the honey and garlic. Rub or brush all over the tuna. Roll the fish in the onion seeds to coat. Bring a non-stick frying pan to medium heat and drizzle in the chilli oil. Holding the tuna with tongs, sizzle for 20 seconds on each side and edge. Turn the fish as you fry to ensure even cooking. Remove the tuna, leave to cool, then wrap it in aluminium foil. Refrigerate for 1 hour or fast-freeze for 10 minutes. For the salad, combine the spring onions, leaves and radishes, putting a little pile on the side of each serving plate. To make the dressing, mix the lime juice, coconut milk, fish sauce and remaining tablespoon of wasabi. Spoon 2 teaspoonfuls on to each plate. Unwrap the chilled tuna, slice thinly and arrange a few slices on each plate over the dressing, spooning the fish with 2 more teaspoonfuls of dressing, and serve.

FEATURE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS MARTIN BRIGDALE
APRIL 2008