Tart

Tuna sashimi bowl

Serves 2

Serves 2

200g tuna loin

Soy sauce

Sesame seeds

Sauce:

100ml Ponzu

½ tsp togarashi sichimi

Brown rice

Sesame oil

Rice wine vinegar

Choice of:

Handful of edamame beans, tossed in olive oil and soy sauce

½ avocado, sliced

2 spring onions, sliced

1 red chili, sliced

bean sprouts

cucumber in matchsticks

seaweed

small handful of coriander leaves and shiso leaves

1 tsp toasted sesame seeds

Chopped peanuts

Pickled ginger

Lime wedges

1. Cook your rice to cooking instructions, once cooked, drain and drizzle over sesame oil and a little rice wine vinegar and leave to one side.

Place the sesame seeds, salt and pepper on a plate and mix to combine. Roll the tuna first in soy sauce and then the mixture to coat all sides. Heat the oil in a medium frying pan over high heat. Add the tuna and cook for 30 seconds on each side or until the sesame seeds are just golden. Remove from the heat and thinly slice. Set aside.
To make the dressing mix the ponzu and togarashi shichimi

4. Arrange the bowl in sections, your rice, then the tuna, then any topping you wish, followed by the ponzu dressing.