• 400g sashimi-quality tuna, diced into 5mm cubes

• 1 small cucumber peeled, cut in half, de-seeded and cut into fine dice

• 3 spring onions, sliced into rounds

• 2 shallots, chopped 2 tbsp fresh coriander, finely chopped

• pinch sea salt

• 2 baby gem lettuces, leaves separated, washed and dried

• 2 tsp toasted sesame seeds

• 2 tsp black sesame seeds

For the dressing

• 2 tbsp gochujang​

• 80ml rice vinegar

• 50ml extra virgin olive oil

• 2 tbsp toasted sesame oil

• 1 tbsp caster sugar

• 1 tbsp soy sauce freshly ground black pepper

• Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce.