Our wonderful chef Jimbo, uses freshly caught Tuna for this recipe. It makes a great summer offering.


  1. one part szechuan pepper corns
  2.  one part black peppercorns
  3. half star anise
  4. one part sumac
  5. one part cumin
  6. one part sea salt

combine all these and roast or dry fry in hand until fragrant.  Grind to powder by using a mortar and pestle or a blender. 
 Add to-

  1. one part white sesame seeds
  2. one part black sesame seeds
  3. chopped parsley
  4. mint
  5. coriander
  6. etc.

Dipping sauce

  1. ·        one part kecap manis
  2. ·        one part light soy
  3. ·        one part sweet chilli
  4. ·        one part lime juice and zest
  5. ·        1 dash of sesame oil
  6. ·        brown sugar to taste
  7. ·        1 dash of fish sauce
  8. ·        add zest, and juice of lime, lemon, orange, etc and store.

Catch your tuna.

Roll fillet in seasoning mix, pressing firmly until evenly coated, quickly sear on all sides on a €˜smoking€™ hot plate, barbecue, or pan. Remove and cool on a tray until warm to touch. Wrap tightly in cling wrap and refrigerate overnight or until the flesh is firm.  Unwrap and slice thinly with a sharp knife and arrange on a platter in a fan shape and served with your favourite dipping sauces
  All ingredients are subject to personal taste and can be adjusted.