Serves: 6 portions

Ingredients
300 g tuna cut into a cylinder with a diameter of 4 cm
2 tbsp pepper - rough cracked
4 tbsp basil - chopped
1 tbsp coriander - chopped
60 ml olive oil

SALAD GARNISH
400 g cucumber - salted, julienned & thinly sliced
30 g baby sprouts
2 tbsp wasabi caviar
40 g ginger - pickled salt & pepper
4 tbsp snow pea sprout

Method
Salted cucumber - Peel cucumber, de-seed and slice in half-length ways. Sprinkle with sea salt and place on a perforated tray, covered. Leave cucumber for 12 hours prior to slicing. Combine pickled ginger and snow peas sprouts with a little of the rock sugar dressing and place in the centre of your bowl plate.

TO PREPARE TUNA
Roll the cylinder shaped tuna loin in the chopped coriander, and basil and cracked pepper. Heat olive oil in a cast iron pan and seal evenly all around. Take sealed tuna loin and wrap lightly in glad wrap to insure cylinder shape. Leave in fridge for at least 3 hours.

TO PRESENT DISH
Remove glad wrap from tuna and slice into 1 cm rounds, allocating two portions. Place on the centre of the cucumber salad. Spoon a little of the rock sugar dressing over the tuna. Season with cracked pepper. Garnish with coriander.

CHINESE ROCK SUGAR DRESSING
Ingredients
15 g ginger - fresh
100 g Chinese rock sugar
50 ml rice wine vinegar - sweet miran
50 ml white vinegar
2 tsp Kikkoman soy
75 ml fresh lime juice
40 g shallot - sliced
2 cloves garlic - crushed
2 tsp pickled ginger - sliced
20 g spring onions
3 tsp coriander - chopped

Methods
1. Crushed Chinese rock sugar. Add to vinegars and heat slightly to dissolve.
2. Add all ingredients apart from the coriander, infuse for 3 hours. Just prior to serving, add coriander to your dressing.

Ingredients
1 no salmon fillet
1 tbsp pureed Chipotle
3 tbsp coriander - chopped
1 tbsp mustard seed - whole
2 tbsp cumin seed
2 tsp zest of 5 limes
1 cup salt
3 cup sugar - brown
1 cup Vodka

Method
For curring
1. Take boned fillet of salmon with skin on. Brush very lightly with puree Chipotle. Sprinkle with the mustard seeds evenly over fillet.
2. Take 1 tablespoon of chopped coriander and sprinkle over salmon.
3. Mix in a separate bowl the sugar, salt, Vodka, lime zest, cumin seeds and the remainder of the chopped coriander into a paste.
4. Place ¼ cm of curring paste over salmon. Wrap tightly and marinate for 24 hours under a lightweight.

TARTARE
2 tbsp coriander - chopped
300 g cured salmon
1 tsp Worchester sauce
1 tsp kejap manis soy
1 tsp Kikkoman soy
1 no avocado - ½ cm dices
2 tbsp sour cream
2 tbsp sweet chilli

Method
1. Cube 300 grams of the cured salmon into ½ cm dices.
2. Combine all the above ingredients together. Place in cylinder moulds with 3.5cm diameter. Tartar is then placed in the centre of bowl and the moulds are removed. Spoon over your Manuka citrus cream and present with toasted sliced sourdough.

MANUKA HONEY CITRUS CREAM
Serves: 10 portions
300 ml orange juice
100 ml limejuice - fresh
75 ml honey
50 ml sweet passionfruit pulp
125 ml sour cream
1 tsp coriander - chopped

Method
1. Combine all ingredients into a blender apart from coriander.
2. Pass through a sieve and reserve to one side until ready for use.