Blanch the tuna loin in a pan of water for around 45 seconds, then drain.
Brush the whole loin with honey and grated ginger, roll in crushed popcorn, then slice into 2cm steaks with a sharp knife.
In a saucepan, heat together the balsamic vinegar, Tabasco, soy sauce, lemon and lime juice and reduce until thickened.
Plate the tuna and drizzle the reduction on top to serve.
Serving suggestion: Enjoy with Peroni Nastro Azzurro.
*All information included in this recipe has been provided by Peroni.