Refreshing, delicious and very quick to make, Callum Hann's seared tuna with green mango salad is the perfect lunch or dinner for a hot day.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Seared tuna steaks with green mango and herb salad
serves 4

400g piece sashimi grade tuna
2 tsp olive oil
juice of 2 limes
2 tbsp fish sauce
2 tbsp brown sugar
2cm piece ginger, finely grated
1 green mango
1 cup bean sprouts
2 spring onions, finely sliced
1 bunch Thai basil, leaves picked
1 tbsp sesame seeds

Brush tuna with olive oil. Heat a frying pan over very high heat. Sear tuna for ten seconds on each side until golden but still very rare. Remove from heat and slice thickly. Whisk lime juice, fish sauce, sugar and ginger together in a small bowl. Set aside. Place tuna onto a serving plate. Top with green mango, bean sprout, spring onion, Thai basil and sesame seeds. Coat with lime dressing then serve.

This recipe first appeared in the November 2019 issue of SALIFE magazine.