When it's scorching outside, the last thing you want is to stand next to a hot stove. That's why this tuna tartare with avocado and mango is a solution people come back to every summer - fresh, no cooking, and it looks like it came out of a restaurant.

The secret is in the quality of the tuna. Since the fish stays raw, it must be fresh, safe to eat raw - this is no place for a compromise. You'll need about 250 grams of tuna fillet, one avocado, half a mango, lemon juice, olive oil, sesame oil, soy sauce, salt, pepper and sesame seeds (white and black) for decoration.

First you prepare the tuna. Cut it into small, even cubes with a sharp knife, put them in a bowl and pour over sesame oil, a spoon of olive oil and soy sauce. Season with salt and pepper, stir gently, cover and leave in the fridge to rest while you prepare the other ingredients.

The avocado is cut into cubes and seasoned with a little salt, a spoon of olive oil and lemon juice - the lemon here is not just for taste, but also to keep it from browning. The mango goes into small cubes too. Here it's a play of balance: the fatty avocado, the sweet mango and the salty tuna are the three flavors that keep the whole dish interesting.

For plating, it's nicest with a metal ring mold. On the bottom you layer the avocado cubes, then the tuna and mango mixture, and the ring is carefully lifted so a neat tower remains. On top you sprinkle white and black sesame and finely chopped spring onion. The result is a meal that looks impressive and takes zero minutes next to the stove - exactly what summer rewards.