Chargrilled tuna on shiso leaves with wasabi and arame

Use sashimi-quality tuna from a Japanese food store or first-rate fishmonger, who will trim it to a neat rectangular shape. Shiso leaves, also knows as parilla, are related to basil and mint. They have a pungent flavor, a little like anise, and taste wonderful when wrapped around the tuna. Drain the arame, and then soak it in the tamari, mirin and water for 1 hour.

Pour the liquid from the arame into a small pan and put the arame in a serving bowl. Bring the liquid to a simmer. Cook for 3-5 minutes, or until syrupy, cool for 2 minutes and pour over the arami. Scatter with the white sesame seeds and cover until needed.

Place the tuna in a flat freezer proof container. Lightly grind the black sesame seeds and pink peppercorns in a spice mill. Brush the oil over the tuna, and then roll the tuna into the spice mixture to coat it evenly. Heat a griddle until it is fiercely hot and smoking slightly. Sear the tuna for 30 seconds on each of the four sides. Put it back in its container and freeze for 5 minutes to stop it cooking any further. Slice it into 5mm/¼ in wide pieces and arrange on plates with the shiso leaves, a blob of wasabi and a mound each of arame and mooli.

Serves 4
15g/1/ ½ oz dried arame seaweed, rinsed in water
60ml/4 tbsp tamari
30ml/2 tbsp mirin
120ml/4fl oz/ ½ cup water
5ml/1 tsp white sesame seeds
250g/9oz sashimi tuna
15ml/1 tbsp black sesame seeds
10ml/2 tsp dried pink peppercorns
2.5ml/1/ ½ tsp sunflower oil
16 fresh shiso leaves
7.5ml/1½ tsp wasabi paste
50g/2oz finely grated mooli (daikon)