Instructions: Finely slice the kumquats and radishes into rounds.

Finely slice the onions.

Cut the apple into thin matchsticks. Wash and dry the salad leaves and tear them into bite sized pieces

Break the mint leaves into sprigs.

Mix 4 tbsp olive oil with the soy sauce and the lime juice.

Cut the fish steaks into 75mm lengths and toss in the black pepper.

Heat the remaining oil in a nonstick frying pan on the boiling plate.

Cook the fish pieces in batches for about 30 seconds on each side.

Toss all the salad ingredients together with the soy dressing and arrange on four serving plates with the cooked tuna pieces.

Fresh tuna is becoming more readily available in supermarkets. Cook it quickly over a high heat taking care not to overcook it as it dries out quickly.

Serves 4

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