Sesame Tuna Tataki

Pat the tuna dry with kitchen paper. Season lightly with salt and freshly ground black pepper, then brush a thin layer of olive oil over the surface.

Coat the tuna evenly with sesame seeds, pressing gently so they adhere to the flesh.

Heat a lightly oiled frying pan over medium-high heat. Once the pan is hot, place the tuna in the pan.

Sear briefly on each side, just until the sesame seeds develop a light golden colour and the outside forms a thin, seared layer.

Add a small splash of soy sauce towards the end of searing, allowing it to coat the surface and add savoury depth

The aim is to create a narrow seared edge while keeping the centre raw and vibrant. Avoid cooking the tuna through.

Remove from the pan and allow it to rest briefly before slicing.

Heat a little olive oil in a separate frying pan over medium heat.

Add the sliced mini peppers and cherry tomatoes. Sauté briefly until the vegetables soften slightly but retain their shape and freshness.

Add the balsamic vinegar and toss gently to coat the vegetables.

Season with salt and freshly ground black pepper to taste. Remove from the heat and allow the vegetables to cool slightly before plating

Using a sharp knife, slice the tuna into thin, even pieces.

Arrange the slices carefully on a serving plate, keeping the sesame-crusted edges visible to highlight the searing.

Arrange the tuna slices neatly on the plate.

Add small portions of wakame salad alongside the tuna, followed by the cooled balsamic vegetables

Pipe or drizzle the spicy mayonnaise around the plate, then finish with fresh microgreens and a sprinkle of sesame seeds, if desired.

Serve immediately for the best texture and presentation.