Tuna Dog with Wakame Seaweed Slaw and Gochujang Mayo

Preparation:

1. Defrost the tuna
2. Defrost the hot dog roll
3. Defrost the seaweed
4. Slice the spring onion
5. Slice the chilli

Method:

1. In a bowl whisk together the mayo and gochujang sauce.
2. In a pan over a high heat fry the tuna for 30 seconds each side, remove season and slice.
3. Slice the bun and spoon some of the sauce into it, add the sliced tuna.
4. Top the bun with the seaweed, spring onion and chilli.
5. Drizzle with the remaining sauce and garnish with pork scratchings - serve