PEPPER CRUSTED TUNA WITH AVOCADO AND PICKLED GINGER

as made by Katrina Ryan on Escape with ET

Serves 2

200g sashimi tuna
½ tsp white peppercorns
½ tsp black peppercorns
½ tsp sea salt
1 avocado
1 tblspn Japanese soy sauce
1 tblspn rice vinegar
1 tblspn brown sugar
1 tblspn peanut oil
1 Japanese pickled ginger
few coriander sprigs

Place the peppercorns and salt in a mortar and pestle and grind well. Coat the tuna with the pepper and salt mix.

Thinly slice the avocado and combine the soy sauce, vinegar, sugar and oil to form a dressing.

Sear the tuna on a hot barbecue or pan about 1-2 minutes each side. Slice thinly.

Arrange the avocado and tuna on a plate and drizzle over the dressing. Garnish with the pickled ginger and coriander.