Tuna Tataki

1 piece of tuna – about 200g
1-2 tablespoons Szechuan pepper, ground in a mortar
3 tablespoons toasted sesame seeds
1/2 teaspoon salt flakes
peanut or canola oil

Mix the Szechuan pepper, sesame seeds and salt together and place on a flat plate. Cut the tuna into two logs. Pat them with a little oil then roll in the spice mix.

Heat a couple of tablespoons of oil in a non-stick pan and sear the tuna for a couple of minutes on each side, just enough to turn the edges opaque. The interior should remain uncooked. Set aside to cool.

Dipping sauce:
1 tablespoons brewed soy sauce
1 tablespoon fish sauce
2 teaspoons mirin
1 teaspoon lemon juice
1/2 teaspoon sugar

Shake the sauce ingredients together and place in a small dipping bowl.

Finely slice the cooled tuna and arrange on a serving plate. Garnish with spring onion, very finely sliced diagonally.