Spice-crusted tuna with shittake mushroom salad

Method

1. Grind the peppercorns, coriander seed and sea salt together in a mortar and pestle.

2. Roll the tuna in the peppercorn mixture, coating thoroughly.

3. Heat a griddle pan until hot. Sear the tuna on all sides on the griddle, remove from heat and wrap in cling film. Cool for 30 minutes, then refrigerate.

4. Heat a wok until hot. Add a tablespoon of vegetable oil and heat through. Add the shiitake and blewitt mushrooms, bean sprouts, coriander leaves and basil and stir-fry for 3 minutes, until the bean sprouts are just wilted.

5. Transfer the mushroom mixture to a serving dish and toss in the lettuce.

6. Mix together the remaining vegetable oil, vinegar, shallot, chives, sugar and salt and freshly ground pepper to make a dressing.

7. Mix together the mayonnaise, wasabi, lemon juice and chive oil.

8. Slice the cling film-wrapped tuna into 3mm thick slices, then unwrap the cling film from the slices.

9. Toss the shiitake salad with the dressing.

10. Place a portion of the wasabi mayonnaise on 4 serving plates. Arrange the shiitake salad next to the mayonnaise. Arrange the tuna slices on top of the mayonnaise, next to the salad. Serve.

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Ingredients

50g Szechuan peppercorns
50g coriander seed
50g sea salt
300g tuna loin, trimmed to a barrel-shaped piece 5cm in diameter
2 tbsp vegetable oil
25g fresh shiitake mushrooms, finely sliced
25g blewitt mushrooms, finely sliced
50g fresh bean sprouts
handful of coriander leaves
handful of red basil leaves, cut into strips
50g Lettuce, roughly torn
3 tsp white wine vinegar
2 tsp minced shallot
2 tsp chopped chives
1 tsp Sugar
Salt
100g mayonnaise, ideally home-made
30g Wasabi
juice of 1 lemon
2 tsp chive oil

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