James Martin served up a tasty Tuna Tataki with Spinach Salad, Yuzu Miso Dressing and Red Pepper Sauce on James Martin’s Saturday Morning.

The ingredients for the Miso Glaze are: 100g white miso, 100g palm sugar (can use demerara) and 100ml mirin.

For the Tuna : 2 x 150g tuna steaks, 1 tbsp veg oil, 25g white sesame seeds, 25g black sesame seeds, Dried Miso Salad Dressing, 50ml virgin olive oil, 50ml truffle oil and 25ml yuzu juice.

For the Dressed Salad: 80g baby spinach, 20g grated grano padano, freshly ground black pepper and 1 tbsp dried miso powder.

For the Red Pepper Sauce: 2 tbsp aji Amarillo, 2 lemons juiced, 10ml Yuzu, 2 tbsp soy sauce, 1 tsp garlic paste, 1 tsp ginger paste and 1 tsp sesame oil.

To serve: Chilli and leek threads.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.