Serves 2

- 1 tbsp olive oil

- ½ tsp sesame oil

- 1 tbsp light soy sauce

- 1 tbsp rice vinegar

- A dot of wasabi

- 175g fillet of fresh tuna, cut into thin slices

For the salad

- 1 avocado, sliced

- 8 cherry tomatoes, halved

- 2 heaped tbsp freshly torn coriander

- 3 spring onions, sliced

- Juice of 1 lime

- Sea salt and freshly ground black pepper

- 1 tsp toasted sesame seeds, to garnish

Pour the olive oil, sesame oil, soy sauce and rice vinegar into a dish, then whisk in the wasabi. Add the tuna and coat well.

Layer the avocado, tomatoes, coriander and spring onions, squeeze over the lime juice and season to taste. Top with the dressed tuna and a sprinkling of sesame seeds.

Top tip

When buying tuna to eat raw, it must be “sushi grade”. This means that,

once caught, it is frozen and stored at a sufficiently low temperature to kill bacteria.

To test the freshness of the fish follow your nose — if it smells fishy, don’t buy it. It should have a neutral aroma. The colour should be beautifully opaque and even — tuna ranges from blush pink to deep red, depending on the species. Touch it — it should be firm yet yielding; if it’s as tough as old boots, walk away.

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