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"A very pretty, simple dish, full of fresh flavours. Buy the freshest yellowfin tuna you can get - it needs to have a pink colour (as tuna gets older it turns    darker). Make the dish in advance, as the tuna needs 12 hours to marinate. 
                                                                                    Mark Block, head chef, Bluebird Chelsea


  • SERVES 4
  • 400 g yellowfin tuna
  • 100ml olive oil 
  • 400ml light soy sauce
  • 40g wasabi paste
  • 1 small bunch each of dill, tarragon, chevril and corinander
  • Maldon sea salt
  • ground white pepper
  • 1 large carrot, peeled and cut into thin strips
  • 1 mooli, peeled and cut into thin strips
  • 1 large raw beetroot, peeled and cut into thin strips
  • 1 punnet of amaranth and corriander cress

Trim all sinew from tuna. 

Heat 50 ml of olive oil in a non-stick frying pan and sear the tuna quickly, evenly and lightly all over, being careful not to overcook. 

Season with salt and pepper, then place the seared tuna into say sauce to marinade for 12 hours

Remove it from the soy and brush with wasabi paste. Roll in the chopped herbs, then wrap tightly in clingfilm and place in the fridge for at least 30 minutes. 

Dress the vegetables with olive oil, salt and pepper. 

To serve, slice the tuna with the clingfilm on (this makes it easier to cut and keeps the herbs stuck down). Remove the cling film and arrange a few slices on each plate. Season again. 

Finish the dish with a small serving of wasabi and the cress.