Tuna poke with sesame and avocado

Serves 2 but easily doubled

We've all had our ceviche, sashimi and tartare moments. Poke – a salad – is the next big thing for raw-fish lovers and is the easiest of them all to make. I have to admit that I'm a bit addicted.

400g/13oz sushi-grade tuna, chopped into 2cm dice
1 spring onion, very finely chopped
1 tbsp soy sauce
1 tbsp mirin
½ tsp sesame oil
2cm piece ginger, minced
1 tsp sesame seeds
100g/3½oz samphire
75g/3oz halved cherry tomatoes
Juice ½ lime
½ avocado, peeled and chopped
Coriander leaves

Place the tuna in a bowl with the spring onion, pour over the soy, mirin, sesame oil and ginger and toss lightly together.

Add the sesame seeds, samphire and cherry tomatoes and toss lightly again. Pile on to serving plates.

Squeeze the lime juice over the avocado then stack next to the tuna and serve the coriander leaves alongside.