- 200g/7oz fresh tuna, cut into a cylinder shape (alternatively you can use a thick tuna steak)
- ½ tsp cloves
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp white peppercorns
- ½ tsp black peppercorns
- 1 avocado
- 1 lime, juice only
- 2-3 drops Tabasco sauce
- 1 apple, cored, thinly sliced and cut into matchsticks
- 2 red radishes, finely sliced
- 1 punnet shiso cress
- 1 punnet daikon cress
- salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
- For the tuna, place all the spices into a grinder and grind to a fine mix.
- Roll the tuna in the spice mix, coating all sides.
- Heat a frying pan until hot then sear the tuna on each side for 30 seconds. Remove from the pan and roll tightly in cling film and place in the fridge.
- For the avocado purée, peel and stone the avocado then place into a food blender with the lime juice and Tabasco and blend until smooth. Season to taste with salt and freshly ground black pepper and set to one side.
- For the salad, place the apple, radishes, shiso and daikon cress in a bowl and toss to combine. Season with salt and freshly ground black pepper and stir in the olive oil.
- To serve, divide the avocado purée between two serving plates.
- Remove the tuna from the fridge and remove the cling film. Cut the tuna into 5mm thick slices, season with salt and pepper and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.