Mike van de Elzen: Ember-fired tuna with tomato and cucumber salad

Ember-fired tuna with tomato and cucumber salad  Cook time: 5 minutes  Prep time: 15 minutes  Serves: 6-8 300-400gm piece yellow fin or similar tuna   1 tbsp sunflower oil   Flaky sea salt   3 tomatoes  1/2 cucumber  1/2 cup coriander leaves, chopped    2 tbsp toasted white sesame seeds  2 tbsp black sesame seeds (optional)  2 tbsp soya sauce  1 tbsp black vinegar  1 tbsp sesame seeds Small cos lettuce leaves to serve with.  Start by lighting your wood-fired Engel, BBQ or Hibachi. If you don't have any of these, you can place a wire rack over an open flame or gas burner.   Lightly oil the tuna and season well with the flaky sea salt. Place the tuna onto the flame and cook for approx 1 minute each side and remove to rest. The idea is to create as much colour on the tuna, whilst keeping the tuna as rare as possible.   Prep the vegetables by cutting the tomatoes into a medium dice, peel the cucumber and cut in half. Using a teaspoon, remove the seeds and then dice the remaining flesh.   Cut the tuna in 2 cm dice and combine in a bowl along with remaining ingredients. Season with a touch more salt and then spoon a tbsp in little cos leaves to serve.  LISTEN ABOVESee omnystudio.com/listener for privacy information.