Seared tuna & cucumber salad

This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks – great for lunch or a light dinner

3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp cracked black pepper
1 tbsp sunflower oil
400g yellowfin tuna steaks
3 cucumber, peeled, halved, deseeded and cut into ribbons or spiralised
1 mooli (or use extra breakfast radishes, see below), peeled and cut into ribbons or spiralised
8 breakfast radish, trimmed and finely sliced
small piece ginger, peeled and cut into thin matchsticks
2 tbsp sushi ginger, finely chopped (optional)
2 sheets nori, cut into strips
3 tbsp mirin
2 limes, juiced
large bunch coriander, chopped
1 red chilli, deseeded and chopped
1 tbsp coriander seeds, toasted and lightly crushed, to serve
4 tbsp natural yogurt
1 tsp soy sauce
1 tsp wasabi, or to taste
1 lime, juiced

Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.