stem ginger dressing

Blitz all the ingredients in the Vitamix for 2-3 minutes until smooth.
Pass through a fine chinois.

sesame emulsion

In the Thermomix, combine the egg yolk, vinegar, Dijon and lightly season with salt.
Begin mixing on a medium speed, then combine the two oils together.
Slowly emulsify the emulsion base with the oil and water, alternating between the two.
Once fully emulsified adjust the seasoning as required and mix once again to combine.

red pepper purée

Thinly slice the peppers and ensure they are drained well.
Cook in a large saucepan with the oil to cook out any excess moisture.
Once the peppers begin to fry; add the gochujang and cook out for 1 minute.
Ensure the paste does not burn on the bottom of the pan.
Cover with the remaining liquids and bring to the boil.
Once boiled, transfer to the Vitamix and blend until smooth. Then pass through a fine chinois.
Weigh the passed purée. Scale a ratio of 1.5% of agar (15g per 1kg of pepper purée).
Bring the purée back up to a boil, blitz in the Thermomix at 95oc with the agar for 4 minutes on medium speed.
Once cooked out, transfer to a gastro over ice and allow to set.
Once set, blitz to a smooth gel and season to taste.
Pass through a fine chinois.

assembly

Combine the diced tuna in a small bowl with the brunoised shallot, chopped coriander, lime zest and a squeeze of fresh lime juice; then mix well.
Combine the tartare together with the ginger dressing, adjust seasoning to taste.
To plate, press the tuna into a ring mould until even and flat.
Garnish the top of the tartare with dots of sesame emulsion & red pepper purée.
Dress with coriander cress along with a sprinkling of toasted sesame seeds and chopped nori seaweed.