This super-delicious dish is one of my favourite things to make as it combines so many punchy flavours, nutritious vegetables and protein. It's also quick enough for a light meal after work and elegant enough to serve to friends.

Having developed a keen interest in sustainability, I spent some time sourcing fresh, organic ingredients. Start with great ingredients, end with an incredibly tasty meal.

Ingredients (Serves 2)

For the tuna

Responsibly sourced yellow fin tuna fillet steak (enough for 2)

Large portion of sesame seeds to coat

Tablespoon olive oil for cooking

Tablespoon toasted sesame oil for cooking

For the salad

Organic mixed leaf spring greens (2 copious handfuls)

Small red onion

1 organic carrot

1/2 organic cucumber

1/2 red chilli

Handful of picked coriander leaves

Sesame sticks (optional)

For the Dressing

2 gloves garlic, minced

2 Tablespoons fresh grated ginger

90 ml olive oil

40 ml rice wine vinegar

3 tablespoons runny honey

60 ml soy sauce

30 ml

Method

First, get a food processor ready, and fit with the blender attachment. 30 minutes before cooking, remove the tuna steak from the fridge and bring to room temperature.

To make the dressing, combine the olive oil, rice wine vinegar, ginger, garlic, honey, water and soy sauce and blitz in the blender until smooth. Pour the mixture into a jam jar and place in the microwave (without the lid) on high for 10-15 seconds until slightly warm. Put the lid back on and pop into the fridge until ready to serve.

Next, wash the spring greens and dry in a salad spinner. Add to a large mixing bowl. Thinly slice the red onion. For very fine and delicate results, use a food processor fitted with the fine blade instead.

Peel the carrot and cucumber into thin strips (stop stripping the cucumber when the seeds start to appear as these can be watery and tasteless). Squeeze the excess juice from the cucumber with a paper towel. Thinly slice your chilli, pick a good handful of the the coriander leaves and add all to the bowl with the mixed greens.

Now for the seared tuna.

Scatter the sesame seeds on a large plate. Pat the tuna dry with a paper towel, then place on the plate and push as many of the sesame seeds as possible onto the steak surface so that it is coated on all sides.

Using a non-stick pan, turn the hob to a medium heat. When ready, add a tablespoon of olive oil and a tablespoon of toasted sesame oil and coat the pan. Place the tuna in the pan and let it sear on one side for two minutes. Turn the tuna over and sear on the other side for a further two minutes.

The sesame seeds should be golden and tuna should be just cooked on the outside and blushing pink in the middle. Remove from the pan and let rest.

Get the dressing from the fridge and shake well in the jar. With your hands, lightly mix the salad greens together and spoon in half of the dressing, making sure the vegetables are coated well. Slice the tuna into thin strips. Place a generous portion of the dressed salad on a plate, along with the sliced tuna.

Top with the sesame sticks for extra crunch, if desired (slightly naughty but really nice).