Herb-crusted loin of tuna with mooli

Method

1. Lay a sheet of cling film on a clean work surface. Wipe a clean, damp tea towel over it, then lay another sheet of cling film over the top – this will make the cling film layer together easily. Repeat until you have 4 or 5 layers. Put the tuna at one end of the cling film and roll up tightly to make a fat cigar shape. Twist the ends tightly like a cracker. Chill for 12 hours, but no longer as it is best to use the fish as fresh as possible.
2. The next day, unroll the tuna and discard the cling film. Heat the olive oil in a frying pan and brown for only 2-3 minutes on each side, until browned all over. (It will only cook on the outside, the rest of the fish will be raw.) Remove from the pan and lightly pat dry with kitchen paper.
3. Sprinkle the herbs onto a large dish. Brush the mustard all over the tuna, then roll in the herbs.
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4. As before, lay 4-5 sheets of cling film on a clean work surface, wiping each layer with a clean, damp tea towel. Carefully roll the tuna tightly in the cling film. Chill for 5-6 hours – it’s ideal to do this in the morning, ready to serve in the evening
5. Whisk the vinegars, honey and sesame oil together in a small bowl.
6. Top, tail and peel the mooli. Cut into 3cm slices. Halve each slice then cut into 5mm slices. Layer up the slices then cut into fine shreds. Put into the dressing. Leave for 15 minutes.
7. Angela’s tip: White radishes, such as mooli, have a stronger and sweeter flavour than red radishes. Mooli can also be used in soups and stews.
8. Half an hour before serving, remove the tuna from the fridge. Put some mooli and dressing on plates. Discard the cling film from the tuna and thinly slice. Put 3 slices on each plate. Garnish with pea shoots and basil.