Roll the tuna in crushed coriander seeds and Szechuan pepper.
Wrap the tuna in cling film and refrigerate for one hour to set the crust.
Sear the tuna on all sides until pink in the middle and keep at room temperature.
Slice the seared tuna into four equal pieces.
Heat rice wine vinegar and sugar, then pour over bean sprouts and allow to cool.
Heat olive oil with turmeric and allow to cool.
Simmer balsamic vinegar for five minutes until the volume is reduced by half.
Mix bean sprouts with basil, mint, shallots, spring onions, and fried chilli-garlic.
Plate the salad, top with tuna, and garnish with coriander, turmeric oil, and balsamic reduction.