Cut tuna to required shape, sear quickly on a hot pan, keeping it very rare.
Cool, then roll in honey followed by sesame seeds. Hold at room temperature.
Combine daikon, radish, shitake mushrooms, daikon sprouts, coriander sprout & ½ daikon dressing. Season.
To serve: Place the salad in the middle of the plate.
Slice the tuna and place over the salad.
Spoon salmon roe and herb oil around the plate. Drizzle the remainder of daikon dressing over the tuna.
Finish with candied ginger on top.
Mix all ingredients together.
Allow to sit for 20 minutes
To infuse, pass.
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