1. Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano. 2. Sprinkle the mixture on a board or work surface. 3. Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating. 4. In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides. 5. Remove fillets from the pan. 6. Allow them to rest for 5 minutes before slicing as thinly as possible. 7. lay the sliced tuna on a large plate. 8. Gather the ginger slices and slice finely across into little delicate matchsticks. 9. Scatter these over the tuna with the chilies, radishes and coriander. 10. Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets. ---------------------------------------------------------------------------
Nutrition
Ingredients
