Depending on the shape of the tuna, cut it into
Toast four of the nori sheets over a medium open flame or a very hot electrical element until it goes dark green. Crumble the toasted nori into a bowl along with the untoasted sheets. Bring the mirin, sake, soy and balsamic vinegar to a simmer in a medium-sized pan, then stir in the nori and cook for 20 seconds, stirring constantly. Blitz into a paste with a stick blender and leave to cool.
Peel the papaya, jicama and mango, then julienne enough of each of them to give you a good handful.
Crack open the coconut and coarsely grate enough to give you a very small handful and add to the julienne.
Pick the leaves from the coriander, then cut the stalks into
Cut the tuna in half lengthways then cut into slices 5 mm thick.
Dollop the nori sauce onto your plates along with a mound of green papaya salad next to it. Lay the sliced tuna on the sauce, sprinkle with flaky sea salt, spoon on the wasabi tobikko and drizzle with the olive oil. Serve with a lime wedge.
© 2010 Peter Gordon. All rights reserved.