A great fresh and zingy dish from Hugo Arnold.

"It's important the tuna is not too thick or you won’t get to taste the crust on the outside in the same way." – Hugo Arnold

Yield: Seves: 4


  • 2 dessertspoons black peppercorns
  • 1 tablespoon sea salt
  • 1 tablespoon coriander seeds
  • 2 handfuls parsley, chopped
  • 50ml/2fl oz olive oil
  • 500g/17oz tuna, cut into blocks 5cm square at the ends
  • 1 cucumber, seeded and cut into matchstick batons
  • 10 radishes, thinly sliced
  • 3cm piece ginger, cut into matchstick batons
  • 1 handful each mint, coriander and basil
  • 100ml/3fl oz mirin
  • 100ml/3fl oz soy
  • 3 tablespoons rice vinegar
  • 1 tablespoon finely chopped chives


  1. Crush the peppercorns, salt and coriander in a pestle and mortar. Stir in the parsley. Pour onto a flat surface and press with your hands.
  2. Heat a frying pan over a moderate heat for a good five minutes. Lightly oil and fry the tuna for 20 seconds on each side, just till its lightly coloured. Allow to rest for 10 minutes.
  3. Cut into 5cm slices and serve with the vegetables, ginger and mint, and the dressing. The chives go over the top.
  4. The dressing is made by combining the mirin, soy and rice vinegar.


TIP: Rice vinegar makes a particularly good near-instant pickle for cucumber when the latter is thinly sliced and tossed in a couple of tablespoons of the vinegar and a little salt. Leave for 30 minutes and then squeeze out and use.