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1
For the vinaigrette: peel and roughly chop the garlic cloves.
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2
Remove the outer layers of the lemongrass and finely slice.
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3
Place the lemongrass, garlic and sugar into a pestle and mortar and pound until you have a smooth paste.
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4
Add the soy sauce and the juice from the limes.
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5
Mix together and adjust with more sugar if necessary.
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6
Keep to one side.
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7
For the salad: cut the fennel in half and remove the tough core.
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8
Slice the fennel on a mandolin.
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9
Peel the cucumber.
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10
Cut in half lengthways and remove the seeds with a spoon.
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11
Cut the cucumber into thin batons.
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12
Peel and finely slice the shallots.
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13
Remove the stalks form the radishes and cut into quarters.
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14
Cut the red chilli in half and remove the seeds.
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15
Finely slice.
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16
Peel the ginger and cut into very small dice.
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17
Pick the leaves from the mint and the coriander and keep the leaves whole.
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18
Place them in iced water to keep them fresh.
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19
Roughly chop the peanuts.
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20
For the tuna: heat a griddle pan until very hot.
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21
Rub the tuna loin with the olive oil and season with Maldon sea salt and lots of ground black pepper.
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22
Cook the tuna loin on all sides for 30 seconds.
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23
Remove from the heat.
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24
To serve: mix together the salad ingredients and dress with half of the vinaigrette.
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25
Fold through half of the mint and coriander leaves last.
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26
Place a nest pile of the salad in the centre of the plate.
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27
Cut the tuna loin into thin slices and season each slice with a pinch of Maldon sea salt.
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28
Place the tuna slices on top of the salad and finish the plate with a drizzle of the remaining dressing and a few mint and coriander leaves.
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29
Serve with a wedge of lime.
