1 x 200g blue fin tuna steak
1 tsp vegetable oil
2 tbsp Japanese mayonnaise
2 tsp wasabi
½ cup sesame seeds, toasted
1 nori sheet, finely chopped
1 tsp bonito flakes
Small handful of shiso leaves, chiffonade
½ a small cucumber, finely sliced
1 cup grated daikon
Bring the tuna to room temperature before cooking.
Heat a BBQ flat plate or pan over high heat and add a teaspoon of oil. Sear the tuna on each side for 10 seconds, just until the outside is coloured. Remove from the heat and pat dry with paper towel. Set aside.
In a bowl mix together the mayonnaise and wasabi. Using a pastry brush, spread a thin layer of the wasabi mayonnaise over the tuna.
Combine the sesame seeds, nori and bonito flakes and spread out onto a flat surface. Place the tuna on top and roll in this mixture to make a crunchy coating.
Spread the daikon out onto a serving plate and place the cucumber on top. Slice the tuna into 2cm medallions and place on top of the daikon and cucumber. Garnish with the shiso to serve.