Tuna Sashimi with Sesame Seeds, Carrot and Noodles

For the tuna

• Arrange the sesame seeds in a shallow dish. Crust the tuna with the seeds on both sides.
• Preheat the grill to hot.
• Grill the tuna for 1-2 minutes on both sides until the seeds are toasted and the flesh is very lightly seared underneath.
• Remove from the grill and set aside to rest, covered loosely with aluminium foil.

For the noodles and garnish

• Cook the noodles in a saucepan of lightly salted, boiling water for 4-5 minutes until tender.
• Drain well and refresh briefly in iced water.
• Drain again and leave to dry in a colander.
• Using a vegetable peeler, make wide ribbons from the skin of the cucumber and thin ribbons from the carrots.
• Toss the noodles with the carrots ribbons.
• To serve, pour a little soy sauce onto serving plates.
• Slice the tuna into strips and present in a fanned-out pattern on the plates.
• Arrange the noodles and carrots next to the tuna with the cucumber ribbons and thinly sliced shallot to the side.
• Position the rocket on the other side and sprinkle the noodles with some sesame seeds.
• If desired, garnish with some fresh herbs such as coriander.