Tuna tataki with crispy radish, mint and green basil

Peel the orange. Cut out the 'fillet' of pulp without membranes from half. Squeeze juice from the other half, pour it into a saucepan, and reduce by about a quarter. Cool down.

Add mirin, rice vinegar, a bit of wasabi paste, sesame oil, and soy sauce to the evaporated juice. Mix well and add powdered sugar to taste.

Sear the tuna fillet in grape seed oil for 1 minute on each side.

Cut the avocado into small pieces, slice the radish into wedges, and cut the orange slices crosswise into three to four pieces.

Place the tuna tataki on a plate, top with remaining wasabi peas. Arrange pieces of avocado, radish, and orange nearby. Drizzle with sauce and sprinkle with sesame seeds. Garnish with mint and basil leaves and serve immediately.