Yellowfin tuna nachos, pickles and fried wontons

For pickles, combine radish and onion in a small heatproof bowl. Add daikon to a separate small bowl. Combine vinegar and 250ml water, sugar and 1 tbsp sea salt flakes in a saucepan over low heat, stirring occasionally, until dissolved (3-5 minutes). Pour two thirds of hot liquid over radish, onion and remaining third over daikon. Add turmeric to daikon and stir until dissolved. Cool to room temperature (15 minutes), cover and chill for 30 minutes.

Meanwhile, for sesame-crusted tuna, combine sesame seeds, Italian seasoning, and 2 tsp sea salt flakes on a shallow plate. Brush tuna with soy sauce and roll in sesame mixture to coat. Heat a frying pan over medium to high heat and sear tuna, turning frequently, until lightly golden all over (2-3 minutes). Transfer to a board and rest for 5 minutes. Thinly slice to serve; tuna will be rare.

Heat oil in a saucepan to 180˚C. Fry wontons, in batches, turning occasionally, until golden (30 seconds). Use a slotted spoon to transfer to a plate lined with paper towel to drain, season to taste.

To assemble, scatter fried wontons onto a serving plate. Top with tuna, edamame, avocado, cucumber, pickled vegetables, jalapeño, coriander, and salmon roe. Drizzle with ponzu and serve with a spoonful of wasabi mayonnaise.