Seared poppy seed crusted tuna sashimi with lychee, Pak choi and ponzu dressing

Ingredients: 

4 tuna steaks (approx. 2.5cm thick)
¼ tsp ground ginger
¼ tsp soy sauce
2 tbsp Japanese panko breadcrumbs
4 tbsp sesame seed
½ tsp sea salt
Cracked black pepper
2 tbsp oil
275g (10oz) pak choi, separated into leaves
100g (4oz) fresh or drained tinned lychees
1 lime

Ingredients for the soy ponzu dressing:

1 cup citrus juice
2 cups light soy
1 cup rice wine vinegar
1/2 cup mirin
1/4 cup sake
1 piece Kelp/konbu
1 cup bonito flakes

Method:

Mix all the ingredients for at least 24 hours then strain well

Recipe:

1. Mix the breadcrumbs, sesame seeds and sea salt on a large plate. 
2. Grind generously with black pepper 
3. Moisten the tuna steaks lightly with water and coat the tuna on both sides with the sesame seed mixture, pressing firmly so that the mixture sticks to the tuna
4. Heat 1 tbsp oil in a large griddle pan on a medium-high heat and seal the tuna for 30 seconds on each side 
5. Place in the fridge to cool quickly 
6. Heat the remaining oil in the same griddle pan on a medium-high heat
7. Add the pak choi and lychee halves and cook for 1 minute, stirring or just until heated through

To serve:

Slice the tuna into thin slices, arrange the pak choi and lychees in the middle of each serving plate and top with the tuna slices, drizzle with the ponzu glaze and serve with lime wedges