Tuna Tataki

Start by heating up a paella pan in the Mustang Sapphire. Split the chilli and remove the seeds, peel the garlic and ginger and slice. Freeze them for a while over medium heat in a frying pan, then add the soy, rice wine vinegar, lime juice, cane sugar and water. Cook over a low heat until it comes together slightly and set the pan aside to cool to refrigerator temperature.

Prepare the mayonnaise by combining the mayonnaise, desired amount of wasabi and season with salt.

Tear the rinsed watercress, slice the cherry tomatoes and place these in the salad bowl. Add a splash of olive oil and a splash of dark balsamic in a 1/1 ratio and toss the salad a few times to combine. Put in the fridge to wait.

Pat the surfaces of the tuna dry with kitchen paper and season with salt and pepper. Now heat the grill to about 250 degrees and grill the fish for about a minute on each side over a direct fire. Remove the tuna to the paella pan and place in the cooled broth. Allow to marinate at refrigerator temperature for about 15-20 minutes, turning or spooning the sauce over the tuna from time to time. You can also leave the tuna in the broth and refrigerate for 24 hours.

Using a sharp knife, carefully cut the tuna into slices of about 2-4 mm across. Lift the watercress salad onto a plate and fold the tuna slices neatly into radii, centre to edge. Squeeze wasabi mayonnaise onto the plate and spoon the sauce over the tuna slices.