Tataki of seared tuna with soy, shallot and ginger dressing

Method

1. Cut the tuna lengthways into 2 3 long pieces, about 5cm wide.

2. Heat a large non-stick sauté pan over a medium high heat.

3. Meanwhile, rub the tuna fillets with the olive oil and then roll them in the salt and pepper. Sear the fillets until brown on all sides, taking care not to overcook as the fish should be rare inside.

4. Leave to cool slightly, then wrap very tightly in cling film. The tighter it is the easier it will be to slice. Chill for at least 1 hour and preferably up to 12 hours.

5. Cut the mooli into fine julienne. Place the salad leaves on a large platter and pile the mooli on top.

6. Unwrap the fish and slice very thinly. Arrange the fish around the sides of the leaves.

7. Place all the dressing ingredients in a screw-top jar and shake well.

8. Pour the dressing over the salad just before serving and sprinkle with the toasted sesame seeds.