Prepare the dressing and aromatics: In a small jar, combine the soy sauce, rice vinegar, toasted sesame oil, grated ginger, honey, and lime juice. Screw the lid on tightly and shake vigorously until the honey has dissolved and the dressing looks emulsified and slightly cloudy. Set it aside to let the flavours meld. The scent of the ginger and sesame will start to fill your kitchen immediately.

Season and coat the tuna: Pat the tuna steaks dry with kitchen paper. This is crucial for a good sear. Season them generously on all sides with flaky sea salt and a good crack of black pepper. Sprinkle the mixed sesame seeds onto a plate, then press each tuna steak into the seeds, coating all sides. You want a good, even crust. The tuna should feel firm and cool in your hand.

Sear the tuna (the sensory climax): Place a heavy-based frying pan over a high heat and add the neutral oil. Wait until the oil is shimmering and just beginning to smoke – you should see faint wisps. Gently lay the tuna steaks in the pan. You will hear a magnificent, aggressive sizzle. Sear for 60-90 seconds without moving them. The edges of the tuna will turn a pale, cooked white-grey, and the sesame seeds will toast, releasing a wonderful nutty aroma. Flip the steaks and sear the other side for a further 60-90 seconds. The sides should be beautifully golden and crusty, while the centre remains a deep, ruby red. For a more well-done steak, cook for an extra 30 seconds per side, but I find the rare centre is the true joy of this dish.

Rest the tuna: Transfer the seared tuna to a clean cutting board. This is a non-negotiable step. Let it rest for at least 10-15 minutes. As it rests, the juices will redistribute throughout the steak, ensuring every slice is moist and tender. You will see a little juice pool on the board – that’s flavour you’ve saved.

Assemble the salad base: While the tuna rests, build the bed for your salad. In a large bowl, gently toss the mixed salad leaves, cucumber slices, thawed edamame, and sliced spring onions. The leaves should look bright and perky, not wilted. Arrange this mixture between two large, shallow bowls.

Slice and arrange the tuna: Using a very sharp knife, slice the rested tuna against the grain into 1cm thick pieces. Look at the cross-section: you want a dark, translucent ruby centre framed by a ring of golden, cooked fish and a crisp sesame crust. The texture should look almost like a fine piece of raw fish, but firmer.

Finish and serve: Artfully arrange the sliced tuna, diced mango, and diced avocado on top of the salad base. Give the dressing another good shake, then drizzle it generously over the entire bowl. Serve immediately, while the tuna is still just barely warm and the salad is cool and crisp. My kids absolutely devour this every time I make it, always fighting over the mango pieces.