Seared Wasabi and Coriander Tuna with Pickled Vegetable Salad (serves 4)

Method

1. Heat a large pan over a medium-high heat until very hot. Add 1tbsp of sesame oil with a dash of olive oil to prevent the sesame from burning. Season the tuna with salt and pepper and place in the hot pan to sear, for no longer than 30 seconds on each side.

2. Allow the tuna to cool for 5 minutes and then coat evenly with a thin layer of wasabi paste.

3. Chop 3 quarters of the coriander and sprinkle over a piece of cling film. Roll the tuna tightly in the cling film, ensuring the shape of a long cylinder and set aside while you make the dressing.

4. To make the dressing, pour the mirin and water in a pan and bring to the boil. Stir in the dashi powder until dissolved. Remove from the heat and mix in soy sauce and rice wine vinegar. Allow to cool before serving.

5. Combine all the salad ingredients in a bowl and toss together, add in the dressing. Slice the tuna evenly and arrange on the plate, along with salad, topped with the crispy glass noodles. Drizzle over sesame oil and serve.

The Bay Seafood & Wine Bar, Floor 2

Enjoy some of the best seafood in Norwich overlooking the historical and colourful marketplace in The Bay Seafood and Wine Bar. Enjoy seafood, in particular freshly cured salmon, taster boards, main dishes from homemade fish pie to lobster bisque, through to a luxurious caviar menu which features different types of caviar including Oscietra, Sevruga and Beluga.