Those of my vintage may remember this dish from the eighties fondly as Tataki of Tuna: a log of ludicrously rubied fish, rolled in pepper, briefly seared and eaten finely sliced with shredded spring onions and twiggy strips of cucumber. Dunk in soy as you eat or make up a few blobs of sinus-clearing wasabi. If you do have some wasabi to hand, you can use this for smearing over the tuna, before coating it with peppercorns, in place of the English mustard stipulated below.
Photo by Petrina Tinslay
Recipe posted by Nigella