Sesame seared tuna with sushi bar spinach salad and miso mayonnaise

Put the baby spinach, stems on, in a large dry pot over medium-high heat and toss until just barely wilted, a minute or two.

Transfer to a strainer and let cool to room temperature.

Toast white sesame seeds in a dry pan over medium heat until fragrant and just starting to colour.

Grind the seeds in a mortar until about half are crushed and half still whole.

Add sugar, soy sauce and mirin to the mortar and mix with a wooden spoon to finish the dressing.

Squeeze as much liquid as possible out of the cooled spinach in paper towels or a cloth kitchen towel.

Give the spinach six chops, transfer to a mixing bowl, toss with the sesame dressing and mix thoroughly.

Wrap and refrigerate until ice cold, then taste and adjust sweetness and soy.

Optional: mix white miso into mayo with a small splash of rice vinegar; refrigerate until needed.

Very lightly salt the tuna on both sides and coat the surfaces generously with black sesame seeds.

Sear in a lightly oiled non-stick pan over medium heat, about 30 seconds per side, then sear the edges, leaning against the pan or holding in tongs; 30 to 45 seconds per surface.

Slice now, or chill completely first; cut relatively thick, or thinner for chopsticks.

Mould a portion of spinach in a ramekin, tap it loose on an open hand and turn it onto the plate.

Swipe miso mayonnaise on the plate, lay the sliced tuna over it, brush lightly with ponzu and finish with a shake of sesame seeds.