Carpaccio of sesame crusted tuna
Place tuna into smoking hot frying pan and sear on all sides. Leave to cool-dry with kitchen paper, brush with honey and roll in sesame seeds. Season with salt and pepper and set aside in refrigerator.
Place vinegar, sugar, salt and ginger into saucepan and warm. Slice radish thinly – preferably on a mandoline, then place into vinegar. Leave to cool.
Mix all ingredients. Set aside, slice tuna and arrange on plate with other ingredients and 100g of rocket.