This pretty and elegant starter will surely get your dinner guests coming back for more - delicious fresh cubes of tuna covered in a black peppercorn crust served with creamy mayonnaise and a crisp lettuce.
Add the peppercorns in a pestle and mortar and grind until it turns into a powdered granule, then pour it on a plate. Cut the tuna into 2cm strips and roll it in the black peppercorn seasoning, making sure it is evenly coated.
Heat a non-stick frying pan until hot and cook the tuna on each side for 1–2 minutes. Remove from the pan and leave to cool a little before cutting into cubes if eating hot.
If eating cold, leave to cool then wrap in cling film and place in the refrigerator to chill before slicing.
Mix the mayonnaise with the wasabi, lemon and coriander. Arrange the lettuce leaves on a serving platter and top each tuna with the sauce before serving.
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