This Asian-style tuna salad would make an impressive starter for a dinner party.
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, 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, 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.
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James Martin takes a look back at some his favourite recipes from Saturday Kitchen.