Dean Edwards served up Hawaiian Tuna Salad Bowl on today’s episode of Lorraine.

The ingredients for the dressing: Juice of 1 lime, 30ml olive oil, 1 tbsp soy sauce, 3-4 spring onions finely sliced, 1 tbsp sesame seeds, toasted and 1 red chilli, deseeded and diced.

For the salad: 240g wholegrain rice, 2 fresh tuna steaks, 2 ripe avocados, halved and cubed and 100g sugar snap peas, shredded lengthways.

To serve: Pickled ginger, lime wedges, toasted sesame seeds and spring onion for serving.