Recipe: Seared Asian Tuna Salad

150g fresh tuna (ideally 2 cm thick)

1 x sachet Kabuto Shichimi Togarashi spice mix

2 tbsp olive or rapeseed oil

A tbsp black sesame seeds

For the dressing

2 tbsp light soy sauce

1 1/2 tbsp rice-wine vinegar

1 tbsp runny honey

2cm of finely grated ginger

For the salad

1 avocado, diced

A handful of fresh coriander, finely chopped

1/2 mug of black rice (appox 180g)

Start by cooking your rice. Place the rice in a saucepan with 1 1/2 mugs of water (about 400ml), and bring to the boil over a high heat. Once it has reached boiling point, reduce to a medium heat and simmer for around 30 minutes.

Whilst your rice is cooking, prepare the dressing. Combine the soy sauce, rice-wine vinegar, honey and ginger a bowl, and whisk together with a fork. Dice the avocado into 1/2 cm cubes and finely chop the coriander. Add both to the dressing.

When your rice is nearly cooked, mix the sachet of spice mix with the black sesame seeds, and tip onto a flat plate. Take your tuna and delicately roll in the spice and seed mix until all sides are covered.

Place oil in a pan on a medium-high heat. Add the tuna and sear (about 45 seconds each side), enough for the tuna to colour on the outside but remain pink and rare in the centre (or to taste).

Lift the tuna from the pan and place on a plate to rest. Pour the dressing into the cooked rice and mix well.

Delicately slice the tuna into 2 cm slices using a sharp knife in smooth movement. Divide the rice between two plates and top with the sliced tuna. Finish with a sprinkle of sesame seeds, a few coriander leaves, a squeeze of lime and a dash of soy.