Ingredients

1 tbsp. sesame oil

1 tsp. prepared English mustard

18 oz. sashimi-quality tuna filet, cut into a log of even thickness at either end

3-4 tbsp. black peppercorns, crushedroughly in a pestile or mortar

sesame seeds

To serve:

cucumber, cut into slender batons or sticks

a few scallions, cut into short lengths & then into fine strips

Preparation

  1. In a large bowl, mix the oil & mustard & use a pastry brush to paint it on the tuna. Roll the tuna in the crusted peppercorns and sesame seeds

  2. Heat a frying pan until it’s very hot & cook the tuna on all sides, watching color change to show doneness. Keep it rare.

  3. With a sharp knife cut into the finest slices you can & serve with the cucumber & scallions & soy, dipping sauce, wasabi, as you please.