Romano and tuna wraps with orange and wasabi dressing

Serves Serves 6 Starters and mains

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Method

Put the mirin, soy sauce and ¼tsp of the wasabi in a dish large enough to take the tuna steaks. Squeeze every last bit of juice from the grated ginger into the dish and discard the pulp. Lay the tuna steaks in the dish, turning them in the marinade to ensure they are evenly covered. Set aside for 30 minutes.

Meanwhile, line a baking tray with foil. Preheat the grill to high. Put the peppers on the tray and place about 15cm below the grill. Grill for around 12 minutes, turning occasionally, until they are blistered and blackened. Remove and cover with foil. Leave to sweat for 10 minutes. Peel and remove the stalk and seeds, taking care not to break the flesh. Cut each pepper into 3 strips and brush on a little oil. Heat a griddle pan and, when it’s smoking, lower the heat a little. Griddle the strips on the skin side for about 30 seconds to get blackened lines, then set aside.

While the tuna is marinating, combine the orange and lemon juice and boil for 8 minutes.

Take the tuna out of the dish, keeping the marinade, and pat dry. Add the marinade to the orange and lemon juice and boil until it is reduced to about 75ml. Whisk in the olive oil 1tbsp at a time, then add the rest of the wasabi. Season with sea salt and leave to one side.

Rinse the griddle pan, set over the heat and, when it’s smoking, lower the heat a little. Moisten with a little oil and griddle the tuna for about 1 minute on each side so that it is still pink in the middle but has blackened griddle marks – give it a little longer if you prefer it cooked more. Cut each piece into 6.

Wrap a strip of pepper around each piece of tuna and secure with a cocktail stick. Place on a serving dish and spoon over some of the dressing. Serve the rest in a bowl alongside.