The cover of <a href="http://www.thenational.ae/lifestyle/food/peter-gordon-brings-fusion-food-with-a-twist-to-the-uae">today's Arts & Life</a> is a profile of the New Zealand-born chef Peter Gordon, who is famed for his fusion style of cooking and will be holding culinary masterclasses and demonstrations at Jones the Grocer in both Abu Dhabi and Dubai next week. <br/><br/> We didn't have enough space to run all the recipes and accompanying images that he supplied us with in the paper, so below you'll find a couple more. I, for one, love the sound and look of the different flavours and colours at work here. <b><br/>Seared tuna on nori sauce with green mango and coconut salad</b> (pictured above) For 12 - although you'll have a lot of salad garnish and nori sauce left over 500 g tuna loin 30 ml (2 tablespoons) sesame oil 8 sheets nori 80 ml non- alcoholic mirin 60 ml (4 tablespoons) soy sauce 30 ml (2 tablespoons) balsamic vinegar ½ green mango ¼ fresh coconut 20 mint leaves 10 sprigs of coriander 2 tablespoons extra virgin olive oil 3 limes, quartered Depending on the shape of the tuna, cut it into 5-cm x 3-cm batons (approximately). Rub with the sesame oil then sear in a hot pan on all sides, one minute in total. Immediately plunge into a bowl of iced water and leave for five minutes, then drain and pat dry. Toast four of the nori sheets over a medium open flame or a very hot electrical element until it goes dark green. Crumble the toasted nori into a bowl along with the untoasted sheets. Bring the mirin, soy and balsamic vinegar to a simmer in a medium-sized pan, then stir in the nori and cook for 20 seconds, stirring constantly. Blitz into a paste with a stick blender and leave to cool. Peel and julienne the mango. Grate the coconut. Tear the mint leaves. Pick the leaves from the coriander, then cut the stalks into 1cm-long pieces. Mix everything together. Slice the tuna 5mm thick. To serve, dollop the nori sauce on to your plates along with a mound of mango salad. Lay the sliced tuna on the sauce, sprinkle with flaky sea salt and drizzle with the olive oil. Serve with a lime wedge.