Seared peppered tuna with oriental salad w salty fingers, sea fennel, shiso purple

Koppert Cress

Koppert Cress

Standard Supplier 1st September 2021
Koppert Cress

Koppert Cress

Standard Supplier

Seared peppered tuna with oriental salad w salty fingers, sea fennel, shiso purple

240 min

Created by Mark Dodson and Olivier Certain of the Masons Arms



  • 1 head Chinese leaves (finely shredded) 1 bunch spring onions (cut into thin circles) 1-piece red chilli, (seeds removed and finely diced) 5g coriander leaves (chopped)
  • 60g toasted flaked almonds


  • 60ml rice wine vinegar 60ml vegetable oil 50ml light soy sauce 50ml fish sauce 60g caster sugar

(optional) sesame biscuit

  • 30g sesame seeds 15g poppy seeds 30g icing sugar 20g flour 10ml orange juice 35g melted unsalted butter 1 pinch of salt


  • 1kg tuna


  • Shiso purple 1 punnet Salty fingers 10 pieces Sea fennel 10 pieces


Salad and its dressing

To make the dressing, mix all the ingredients and warm them in a suitable pan to dissolve the sugar. Once the sugar has dissolved, remove the dressing from the heat and transfer it to a bowl.
Once cool, mix in all the salad ingredients, leave in the fridge to infuse together for at least 4 hours. This wonderfully fragrant salad can easily be made the day before needed.

(optional) sesame biscuit

Combine all the ingredients and leave to set in the fridge for a couple of hours before spreading thinly on a baking sheet. Bake in a pre-heated oven at 180 ºC for approximately 4 minutes, until golden.


Cut the tuna fillet into 1” batons of about 100g per portion. Wrap them in oiled cling film and season with salt and coarsely ground black and white peppercorns.
Roll them tightly, tie off the ends refrigerate until needed. Poach them in simmering water for a minute, once the outside starts to go brown remove them.
Cut open the cling film and remove the tuna, roll the batons in hot oil to colour the outside. Slice and serve on the salad with cresses dotted around.
Chefs note: The salad once prepared can easily be kept for 24 hours, it gets better! Also, the Tuna can easily be rolled into the cling film the day before cooking them.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.