Caramelized tuna in apricot glaze

Slightly crush the cumin and coriander seeds. In a bowl, mix apricot jam, 1 tablespoon of soy sauce, cumin and coriander, salt and pepper. Coat the tuna with this marinade on all sides to ensure the fish is fully covered.

Prepare the salad. Chop the Chinese cabbage coarsely, and slice the daikon and chili peppers very thinly (if desired, the daikon can be cut into thin strips using a vegetable peeler). Mix all the vegetables in a bowl, add chopped cilantro and parsley. Whisk the juice of one lime, fish sauce, soy sauce, and palm sugar. Drizzle the salad with the prepared dressing.

Heat the grill pan over high heat. Place the fish in the pan and fry for 1 minute, turn the pieces 90° and fry for another minute. Flip and fry for another 1-2 minutes (for a more well-done result, keep the fish on the heat a little longer). Remove the tuna from the pan and let it rest.

Cut the fish into thick slices. Place the bitter salad in the center of the serving dish, then top with slices of fish.