Tuna Tataki

• 300 g tuna Epic

• White and black sesame seeds

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• ½ lime

• ½ orange

• ½ spring onion, thinly sliced

• 1 cm ginger

• ½ tsp togarashi spice mix

Squeeze the juice of half a lime and half an orange into a small bowl. Add the soy sauce, sesame oil and three-quarters of the spring onion, then mix everything together. Grate in a little fresh ginger and taste. For a spicier, fresher flavour, you can add a little more ginger.

Sprinkle with sesame seeds, gently roll the tuna in the seeds and press firmly so that they stick all over the fish.

Heat a griddle pan over a high heat. Sear the tuna on all sides (about 30 seconds per side), so that the sesame seeds are lightly toasted and the outside is just cooked.

Slice the tuna thinly. Serve drizzled with ponzu sauce, then lightly sprinkle with togarashi spice and the remaining spring onion.

Enjoy!