Serves 4

This is one of our signature dishes at Boxwood Café and it’s a wonderful way to serve tuna, which should be served rare, at most medium rare. You will need very fresh fish so ask your fishmonger for sushi-quality tuna if possible. It is a great prepare-ahead starter.

For the marinated mooli
1 large mooli (Japanese radish or daikon), peeled
2 shallots, peeled and finely chopped
4 tbsp soy sauce
2 tbsp balsamic vinegar
120ml groundnut oil
2 tbsp sesame oil

For the tuna
600g sashimi grade loin of tuna, about 4cm thick
1 tbsp Dijon mustard
4 tbsp soy sauce
2 tbsp balsamic vinegar
120ml groundnut oil
2 tbsp sesame oil
2 tbsp olive oil
Freshly ground black pepper
3-4 tbsp (white or black) sesame seeds, lightly toasted
1 tbsp wholegrain mustard
75g mixed herbs (wild rocket or mustard cress), to serve

1 First, prepare the marinated mooli. Slice the mooli into long, thin strips using a mandolin or vegetable peeler. Lay the strips in a wide bowl. Whisk together the rest of the ingredients for the marinade and pour over the mooli to cover. Wrap the bowl with clingfilm and chill overnight.
2 Trim the edges of the tuna to even out the sides, if you wish. Whisk together the Dijon mustard, soy sauce, balsamic vinegar, groundnut oil and sesame oil in a bowl or plate wide enough to fit the tuna.
3 Heat a frying pan with the olive oil until hot. Season the tuna with black pepper and add to the pan, rolling and browning each side for 30 seconds to seal. When nicely coloured, transfer the tuna to the marinade and roll to coat. (The still-warm fibres of the tuna will absorb the marinade.)
4 Spread the sesame seeds on to a plate. Brush a thin layer of wholegrain mustard over the tuna loin, then roll in the sesame seeds to coat. Wrap the loin tightly with clingfilm and chill for 2-4 hours until firm.
5 To serve, trim the edges of the mooli and arrange three on each serving plate, overlapping the sides a little. Cut the tuna into thin pieces, slicing it still in the clingfilm to make it easier. Peel off the clingfilm and fan out the slices over the mooli. Drizzle over the marinade and garnish with a scattering of mixed herbs.

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