Fresh garlic and ginger: if you don’t have fresh garlic, you could use garlic paste. Likewise, ginger paste would be a good swap for fresh ginger.

Brown rice: you can cook your own rice if you prefer (although remember to factor that into the cooking time). You could also use all sorts of different rice – fragrant jasmine rice, fluffy basmati rice or sticky sushi rice all work well. Vegetables– you can use all sorts of different vegetables here. Diced or sliced cooling, crunchy cucumber works really well, as does thinly sliced sweet red peppers, crunchy carrot matchsticks and/or buttery edamame beans. You could swap the avocado for diced mango or pineapple for a fruity, tropical twist.

Hot pan: you need to make sure your pan is really hot for perfectly seared tuna. It really doesn’t need to be in the pan very long (you only want to sear the outside). The exact timing will depend on the thickness of your steaks, but if you overcook it you will lose the silky, melt-in-the-mouth texture which is what makes this salad taste so incredible. I always err on the side of less time with tuna and when you let it rest, the residual heat will cook it slightly more.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Store leftovers in the fridge in an airtight container for 3 days.