Prepare the dressing first. In a small jar or bowl, whisk together the soy sauce, sesame oil, lime juice, honey, grated garlic, and ginger. Seal the jar and shake vigorously until the honey dissolves and the dressing looks emulsified — it should appear slightly thicker and opaque. Set aside. This gives the flavours time to meld.

Pat the tuna steaks completely dry using kitchen paper. Moisture is the enemy of a good sear. Season both sides generously with salt and pepper. Sprinkle the sesame seeds onto a plate, then press each tuna steak into the seeds so they stick — you want a light, even coating that will form a golden crust.

Heat a large frying pan over high heat until it's smoking hot. Add the oil and swirl to coat the base. The oil should shimmer and ripple almost immediately. Carefully lay the tuna steaks into the pan — you should hear a loud, satisfying sizzle. If the sizzle is weak, the pan isn't hot enough.

Sear the tuna for 60-90 seconds per side for a rare to medium-rare centre. Watch for the edges turning from translucent to opaque, and the sesame seeds browning to a nutty golden colour. The underside should look crisp and darkly seared when you flip. For medium, cook for 2 minutes per side, but be careful not to overcook — tuna becomes dry and flaky very quickly.

Transfer the seared tuna to a cutting board and let it rest for 3-4 minutes. This is non-negotiable. During this time, the juices redistribute throughout the fish, ensuring every slice is moist. If you cut into it immediately, those precious juices will run out onto the board instead of staying in the tuna.

While the tuna rests, assemble the salad. In a large bowl, combine the mixed leaves, diced mango, sliced avocado, cucumber half-moons, and spring onions. Drizzle over about half the dressing and toss gently with your hands or salad servers — the leaves should be lightly coated but not soggy.

Slice the rested tuna against the grain into 1cm thick strips. The interior should be a deep ruby red at the centre, fading to a warm pink towards the edges, with a dark, sesame-crusted rim. Arrange the slices on top of the dressed salad. Drizzle the remaining dressing over the tuna, and serve immediately.