Method:

1. Cut the tuna loin into quarters, lengthways
2. If you have time, roll in cling film to shape the tuna so it is about 2-3 cm diameter evenly – it’s really driven by the size of the loin you have purchased.  Then refrigerate for an hour.  Remove the cling film carefully keeping the shape.
3. Roll each in seaweed, cut off the excess seaweed.
4. Tip the ends in the cornflour and water paste.
5. Deep fry for 30 seconds, you can use a pan with 2 inches of oil.
6. Thinly slice, allow to cool and serve.