To make ribbons from the carrot and cucumber, using a vegetable peeler, drag along the length of the vegetable to give long, thin ribbons.

Measure all the sauce ingredients into a small saucepan. Whisk by hand with a small whisk until smooth. Bring to the boil, whisking until thickened. Leave to cool.

Season the tuna steaks with salt and ground black pepper and rub with the olive oil. Spoon 3 tablespoons of the sauce over the steaks and coat on both sides.

Place a large griddle or frying pan over a high heat until hot. Add the steaks and fry for 30–60 seconds on each side, depending on the thickness. The middle should still be very pink. Set aside on a warm plate.

Combine the rocket, carrot, cucumber, pepper and spring onions in a bowl. Mix well. Divide the salad between 4 plates. Top with the tuna steak and drizzle over some of the teriyaki sauce. (If the sauce is too thick to drizzle, loosen it with a splash of water.)

Mary’s Tips: Best made and served. Not suitable for freezing.