• 300 g (10½ oz) sashimi-grade tuna
• 1 large handful of small mesclun leaves

Dressing

• 1 dried small red chilli
• 3 tablespoons grated palm sugar (jaggery)
• 125 ml (4 fl oz/½ cup) rice vinegar
• 125 ml (4 fl oz/½ cup) Japanese soy sauce
• ¼ teaspoon mustard powder
• ½ small Spanish onion, grated
• ¼ teaspoon freshly ground white pepper
• 125 ml (4 fl oz/½ cup) vegetable oil

To make the dressing, roast the chilli briefly in a hot, dry heavy-based pan until blackened, then grind to a powder. Boil the sugar and 1 tablespoon water in a small pot until the sugar caramelises. Add the chilli and the remaining dressing ingredients to the pot, whisk to incorporate and then leave to cool to room temperature.

With a very sharp knife, cut the tuna into 5 mm (¼ inch) thick slices. Drizzle a little of the dressing over the mesclun and toss lightly. Place the tuna around the outside of a large platter, place the mesclun in the centre and drizzle the remaining dressing over and around the tuna.