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1
Sprinkle the sesame seeds onto a plate and press both sides of each tuna steak into them.
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2
Move the steaks to a clean plate, cover with clear film and put in the fridge.
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3
Put the potatoes into a large saucepan, cover with water and bring to the boil.
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4
Turn the heat down and simmer, covered, for 15 minutes, or until cooked through.
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5
Drain the potatoes in a colander and leave to one side to cool.
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6
Mix the mayonnaise and wasabi together in a large bowl.
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7
Rub the skins off the potatoes and cut the flesh into small cubes.
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8
Add the potatoes to the mayonnaise, mix and toss until well coated.
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9
Leave to one side.
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10
Using a sharp knife, peel the grapefruit, removing all the skin and pith, then carefully cut into segments over a bowl so any juice is caught.
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11
Add the soy sauce and the sesame and groundnut oils to the bowl with the juices and segments and mix together until well combined.
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12
Add the mizuna and micro cress and toss again.
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13
Heat a splash of groundnut oil in a large frying pan over a medium heat.
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14
Add the tuna and sear on both sides for 4 minutes, or until sealed but still pink inside.
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15
Serve the seared tuna with the wasabi potato salad and the pink grapefruit salad, scattered with extra mizuna and micro cress.
