For the tuna
4 x 100g/3½oz fresh tuna steaks
1 tbsp yuzu juice
2 tbsp gluten free soy sauce
3 tbsp olive oil
For the salad
16 radishes, very finely sliced
¼ mooli, very finely sliced with a vegetable peeler
½ cucumber, cut into small balls
4 tbsp fresh mint leaves
4 tbsp fresh coriander leaves
1 lime, juice only
1 tbsp gluten free soy sauce
2 tbsp sesame seeds, toasted
For the tuna, heat a griddle pan until very hot. Sear the tuna for 30 seconds on each side, then remove from the pan.
Cut the tuna into 5mm/¼in thick slices and arrange on a large serving plate.
Mix the yuzu juice, gluten free soy sauce and olive oil together in a bowl and pour it over the tuna. Set aside to marinate for a few minutes.
For the salad, mix the radishes, mooli, cucumber, mint and coriander together in a bowl.
Whisk the lime juice, gluten free soy sauce and olive oil together then drizzle it over the salad and mix until well combined.
Sprinkle over the sesame seeds and mix together. To serve, spoon the salad alongside the sliced tuna and serve immediately.
Recipe adapted from: Good Food