A fast but delicious way of serving seared tuna, it’s fruity and savoury and a little bit fiery and, of course, utterly gorgeous. You can have it with 4 minute noodles if you fancy.

The Dressing:-

2½ tbsps groundnut oil

4 small shallots, finely chopped

3 fiery red chillies, deseeded and finely chopped

2.5cm cube of ginger, finely chopped

4 tsps soft brown sugar

1 tbsps light nam pla (fish sauce)

Juice of two limes

40g raw peanuts, shelled weight, skinned and roughly chopped

1 tbsp coriander leaves, chopped

The Tuna:-

4 tuna steaks

2 tbsps groundnut oil

8 tbsps light soy sauce

1 tbsp soft brown sugar

Juice of 1 lime

Your favourite light salad leaves to serve

For the dressing:-

• Heat 1 tbsp of the groundnut oil in a frying pan and fry the shallots till they’re going gold and a little bit crispy. Add the chillies and ginger, take the heat down a bit, and cook for another 3 minutes. Add the sugar and cook, stirring, till it starts to caramelise, then add the lime juice and fish sauce. Stir well, then take off the heat, put into a bowl and keep warm

• Clean and dry the frying pan, then dry fry the peanuts in it till they’re starting to colour. Stir them into the bowl of dressing with the rest of the oil and the coriander leaves. Check the flavour, and adjust with more sugar, fish sauce or lime if necessary

For the tuna:-

• Get the frying pan or a griddle pan heating over a high heat. Meanwhile, mix the oil, soy and sugar, and pour over the tuna, making sure it’s well covered. Once the pan or griddle is good and hot, cook the tuna for no more than a minute on either side. Place a good handful of leaves on each plate, drizzle some of the dressing over, then put the tuna on top, with a little more of the dressing. Serve