For the salad, start by picking the leaves from the bunches of coriander, watercress, dill and put them in a mixing bowl.
Segment grapefruit by peeling it then slicing it between the segments.
Thinly slice radish, fennel, jalapeno and cucumber, then add it to the herbs with the sea banana.
Cut the Shepard avocado in half, peel the skin off, slice it thinly lengthways, spread the slices out like a long avocado train and roll it around into an “avocado rose”.
To assemble the dish, add tuna in a bowl and add just enough of the yuzu dressing to cover the tuna and leave for 2 minutes. Add a handful of your salad mix, a pinch of salt, togarashi (Japanese chilli flakes), and sesame seeds then mix it all together.