4 cm (1¾ inch) piece of fresh root ginger, peeled and grated
½ cucumber, cut into matchsticks
3 carrots, peeled and cut into matchsticks
6 spring onions, shredded
small handful of coriander leaves
2–3 tablespoons sesame seeds
1½ tablespoons lime juice
Place the tuna in a non-metallic bowl with the soy sauce, honey and ginger and leave to stand for 15 minutes, turning once.
Meanwhile, mix together the cucumber, carrots, spring onions and coriander.
Roll the tuna in the sesame seeds. Heat a griddle pan until hot then cook the tuna steaks for 2–3 minutes on each side (the inside should still be pink). Leave to rest for 2 minutes, then slice thinly and serve on the cucumber salad, sprinkled with lime juice.