Rare tuna spring rolls with cucumber salad and a soy and wasabi dipping sauce

Method

1. To make the spring roll, combine the raw tuna with the other filling ingredients in a bowl with the sesame oil. Season with the ground pepper. Do not use salt.

2. To make the spring roll, take one sheet of spring roll wrap and place diagonally in front of you. Place half the tuna mix into the corner of the sheet nearest to you. Roll over one full turn and then pull over each side. Roll again until you have used up all the wrapping. Set aside and repeat.

3. Combine all the ingredients for the cucumber salad in a large bowl and set aside. Season to taste with salt and freshly ground black pepper.

4. To make the dipping sauce, combine the Wasabi paste, sesame oil, soy sauce and palm sugar in a saucepan and heat until the palm sugar has dissolved. Cool.

5. Heat the oil in a wok or deep fat fryer to 190°c and deep-fry the spring rolls until golden brown.

6. Serve one spring roll on each of two plates, with the salad and a dish of dipping sauce.