Recipe Adapted from "Bill's Sydney Food" by Bill Granger
2 Tbsp black peppercorns, ground
1 Tbsp sea salt
1/2 cup finely chopped coriander
1/4 cup olive oil 500g tuna, cut into large batons, about 2" square at ends
1 cup shredded cucumber
1/4 cup of baby spinach leaves
1/4 cup coriander leaves
3 Tbsp mix of black and white sesame seeds
1/2 cup soy-mirin dressing (recipe below) Olive oil for drizzling (optional)
1) Place pepper, salt, coriander and olive oil in a bowl. Stir to combine.
2) Place tuna on a plate and pour the herb mixture, pressing it on all sides of the tuna with your hands. Then coat it with the sesame seeds.
3) Heat a non-stick frying pan on high heat. Sear the tuna for 20 seconds on each side. Remove from pan and set aside to rest for an hour.
1/2 cup mirin
1/2 cup soy sauce
3 Tbsp rice wine vinegar
Place everything into a bowl and stir to mix. Refrigerate until ready to assemble the dish.
Slice tuna into 5mm slices and arrange in a circle, overlapping slightly onto individual plates. Top with the cucumber, spinach and coriander leaves. Pour 3 Tbsp of the dressing over each plate and serve. Sprinkle with extra white toasted sesame seeds and drizzle with a bit of olive oil. Serve immediately.