Ingredients

• 360gsashimi-quality tuna
• 1 tbspbaby cress (shiso leaves if available)
• 1spring onion, finely sliced in rounds
• 2green chives, chopped
• 10gpickled ginger, sliced thinly lengthways
• Dashblack sesame seeds
• 10gfresh green wasabi

• ½ tspcrushed black peppercorns
• ½ tspJapanese mustard powder
• ¼small red onion, finely grated
• ¼ tbspsesame oil
• 40mlvegetable oil
• 60mlrice wine vinegar
• 60mlJapanese soy sauce (or tamari)
• 40gpalm sugar
• 5gwasabi paste

Method

• To make the dressing, combine the pepper, mustard powder and grated onion in a mortar to form a paste. Transfer to a mixing bowl. Combine the sesame and vegetable oils together with the vinegar and soy. Add to the paste and whisk together.
• Put the palm sugar in a small saucepan with a dash of water and caramelise until a golden brown. Add 25ml of water to stop the caramelisation. Slowly add the caramelised sugar to the dressing. Mix the wasabi paste with two tablespoons of the dressing and whisk until smooth. Add it to the dressing and whisk together.
• Slice the tuna into ½cm-thick slices and arrange over four plates. Dress liberally with the sashimi dressing. Garnish with baby cress, the sliced spring onion, chives, matchsticks of pickled ginger and sesame seeds. Grate the fresh wasabi very fine, shape it into a ball and serve beside the tuna.