Wash the choi sum then separate the green leaves from the stalks. Chop the stalks finely and set aside. Next separate the whites and greens of the spring onions. Finely slice the whites and put with the chopped choi sum stalks. Slice the greens into long thin strips and set aside. Begin to prepare and cook the rice.

As the rice cooks, and is halfway done, heat a non stick wok. Spray in some oil. Add the chopped spring onion whites and choi sum stalks. Add a pinch of white pepper plus a little pinch of red chilli flakes. Stir fry for around 3-4 mins then set aside in a small bowl for later.

Bring a saucepan of water to the boil and add the leafy parts of the choi sum. Whilst they blanche, spray in more oil to the wok and add in the tuna steaks. Fry on one side for a minute or so until it gets some colour, season with salt, then flip. Glaze each piece of tuna steak with hoisin sauce. Remove the choi sum leaves once wilted and tender, drain off the water. Set aside.