I’ve been cooking dishes inspired by bits of BBC Food, Masterchef Australia and Gordon Ramsay for a while now and thought it’s about time I shared them. This one takes just over an hour to prepare from the market to the plate if you’re in a hurry on a Friday afternoon. The glaze could have been thicker in the photograph, but I’ll have to try that again some time.

The recipe

Marinate 300g of fresh Tuna steak pieces for thirty minutes in the juice of a grated 2 inch piece of Ginger, 1 tsp of freshly ground black Pepper, 1 tsp of Coriander powder, ½ tsp of Cumin powder, ½ tsp of sea salt, ¼ tsp of Turmeric powder and the juice of a small Lime.

Sear the Tuna pieces on a hot pan for 1 to 2½ minutes on each side, depending on whether you prefer them medium-rare or well done and serve them on top of freshly boiled Udon.

Finish the dish with a glaze made by caramelizing the juice of a grated 2 inch piece of Ginger, 3 tbsp of Soy sauce, 1 tbsp of freshly chopped Coriander and 1 tbsp of sugar.