Tuna With Enoki and Daikon Salad

Rolled Yellow Fin Tuna

250 g tuna steak
1 b. flat-leaf parsley
1 b. coriander
1/2 b. dill
1 1/2 tsp dijon mustard

Roll tuna steak tightly in cling wrap and set aside.
Pick the herbs and chop finely.
Wrap tightly in a tea towel and wash under cold water until it runs clear.
Wring out until the herbs feel dry.
Unwrap the tuna, it should hold its round shape.
Season generously with table salt and cracked black pepper.
Heat a pan over high heat until smoking and just sear in a little oil.
Cool in the fridge then spread lightly with dijon mustard.
Unroll a metre of cling wrap and sprinkle the chopped herbs in a rectangular shape.
Place the tuna at the end and roll tightly then cut off.
Pinch the ends of the wrap and roll the tuna on the bench until very firm.

Enoki Mushrooms

1 punnet enoki mushrooms
2 cups water
1/3 cup soy sauce
1/4 cup rice wine
1 knob ginger

Grate ginger and bring to the boil in a medium saucepan with the water, rice wine and soy sauce.
Separate the enoki mushrooms and simmer for 2 minutes.

Daikon & Cucumber Salad

1 daikon radish
1 telegraph cucumber
1 punnet baby coriander

Peel the daikon radish and cucumber and discard the trimmings.
With a vegetable peeler or mandolin slice the daikon lengthways.
Lay a few pieces on top of one another and fold in half then half again.
Julienne as finely as possible and place under cold running water for at least 20 minutes.
Repeat with the cucumber but discard the seeds.

Assembly

Slice the tuna to 1cm thickness and remove the cling wrap carefully.
Drizzle each slice with good olive oil and season with maldon salt.
Arrange slightly overlapped in the centre of a square plate.
Mix together a little daikon and cucumber and place in the corner.
Top with enoki mushrooms and garnish with baby coriander.