Seared pepper crusted tuna canapé

Method

1. Cook the sushi rice according to the instructions on the packet.

2. Mix the salt, caster sugar and rice wine vinegar together and stir into the hot, freshly cooked rice.

3. Lay the rice out on a lightly oiled, shallow oven tray and leave to set.

4. Roll the tuna in the peppercorns, pressing down well.

5. Heat the olive oil in a frying pan and fry the tuna for one minute, until the peppercorns are browned, but the centre of the fillet is still pink.

6. Mix a little wasabi with the mayonnaise - enough to give a flavoursome kick.

7. Cut the sushi rice into rounds with a small cookie cutter and top with a little wasabi mayo.

8. Add a small slice of the tuna and garnish with pickled ginger. Serve immediately.