Method

Start by making the dressing. Combine all the ingredients except the oils. When the salt is fully dissolved, add oils.

Preheat a grill or broiler. Sprinkle a little sea salt and black pepper on the tuna. Briefly sear the tuna until its surface turns white. Plunge the fillet into iced water to stop it cooking any further, then shake off the excess water.

Pour the Matsuhisa Dressing into a serving dish. Arrange the salad vegetables in the center of the dish. Cut the tuna into slices 1/8 inch thick. Roll each slice into a cylinder and place them in a petal-like pattern around the vegetables in the center.