Soy-seared tuna with ginger rice and Asian greens

1 Cook the rice using your preferred method.

2 While the rice is cooking, heat a heavy-based pan until very hot. Spray the tuna steak with oil on each side and place in the hot pan. Cook for about 2 minutes each side, or to your preferred done-ness (bear in mind that well-done tuna will lose its tenderness and be quite dry).

3 When the tuna is almost to the point you like it, add the soy sauce to the pan and move the tuna around. The soy will quickly form a glaze. Turn the tuna over to make sure both sides get glazed. Once the tuna is coated, remove it from the pan

4 Add the greens to the pan and shake for a few minutes until wilted. Mix the ginger with the rice and distribute between 2 plates along with the greens. Slice the tuna into 1cm slices and lay these on top of the greens. Sprinkle sesame seeds over the lot.