TUNA SALAD WITH SOY-MIRIN DRESSING Inspired by Nobu in New York, this dish could also be described as a cross dressing between carpaccio and sushi. The soy mirin mix is delicious over cold soba noodles tossed with slivered snowpeas and toasted sesame seeds. 2 tablespoons black peppercorns, ground 1 tablespoons sea salt 1/4 cup finely chopped coriander 1/4 cup finely chopped parlsey 1/4 cup olive oil 500g tuna, cut into large batons, roughly 2 in square at ends TO SERVE 1 cup shredded daikon (white radish) 1 cup shredded cucumber 1/4 cup mint leaves 1/4 cup coriander (cilantro) leaves 1/2 cup soy-mirin dressing (recipe follows) Chive oil

Place pepper, salt, coriander, parsley and olive oil in a bowl and stir to combine. Place tuna on a plate and pour over the herb mixture, pressing it on all sides of the tuna batons with your hands. Heat a large nonstick frying pan over high heat, add tuna and cook for 20 seconds on each side of the batons. Remove from pan and allow to rest for up to 1 hour.

TO SERVE
Slice tuna finely in 5 mm slices and arrange on individual places. Top with daikon and cucumber, and mint and coriander leaves. Pour 3 tablespoons of dressing over each serve, and drizzle with chive oil (optional).

Serves 4.

SOY-MIRIN DRESSING

1/2 cup mirin
1/2 cup soy sauce
3 tablespoons seasoned rice wine vinegar

Place mirin, soy sauce and vinegar in a bowl and stir. Refrigerate until required.

NOTE: Chive oil adds a sophisticated finish to this and other dishes. Combine half a bunch of chopped chives and a cup of canola oil in the blender. It keeps for a week in the fridge.

Bills - Breakfast, Lunch + Dinner, Bill Granger