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  • 1 x 250g tuna loin, barrel cut

  • 2 pak choi, root removed

  • 10 crushed dry wasabi peas

  • For the Szechuan crust:

  • 5g coriander seeds, finely ground

  • 5g mustard seeds, finely ground

  • 10g Szechuan peppercorns, finely ground

  • 2g white peppercorns, ground

  • 5g ground ginger

  • For the citrus ponzu (makes 1 litre):

  • 1 litre Soy sauce

  • 500ml mirin

  • 250ml white wine

  • 2 mango, diced small

  • 2 cucumbers, peeled and diced small

  • 2 bunches chives, finely slice

  • 2 bunches mint

  • 1 bunch coriander


  • 1.

    Add the soy sauce, mirin and white wine to a pan and reduce by half. Allow to cool.

  • 2.

    Grind the coriander and mustard seeds with the Szechuan peppercorns, white peppercorns, ground ginger and mix together.

  • 3.

    Roll the tuna loin in the ground spices, place into a preheated non stick pan with olive oil, cook on each side for 1 min. Remove and allow to rest.

  • 4.

    Add the mango, cucumber, chives, mint and coriander to the reduced liquid.

  • 5.

    Cook the pak choi in a little sesame oil.  Place into the centre of the plate, slice the tuna on top then drizzle around the ponzu sauce. Dust with the crushed wasabi powder.

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