Callum Hann’s Tuna & Apple Salad with Nahm Jim

Callum Hann Sprout recipe as created for the 2024 Apple and Pear Season

INGREDIENTS: (serves 4)

  • 2x 150g Tuna steaks
  • 1 Lebanese cucumber, deseeded and diced
  • 1 Punnet cherry tomatoes, halved
  • 2 Apples, julienned
  • 3 Spring onion, finely sliced on an angle
  • 1 Avocado, flesh removed, diced
  • 1 Bunch mint, leaves picked
  • Handful fresh coriander leaves, torn
  • 1 Tablespoon olive oil

Nahm Jim:

  • 1½ Tablespoons fish sauce
  • 1 Tablespoon brown sugar
  • Juice of a lemon
  • 1 Garlic clove, finely grated
  • 1 Long green chilli, deseeded and finely sliced
  • Small handful coriander roots, stems and leaves, roughly chopped


  1. To make the Nahm Jim, stir fish sauce, brown sugar and lemon juice together until sugar dissolves. Stir through garlic, chilli and coriander.
  2. Pour about a third of the Nahm Jim over tuna and marinade briefly. Reserve remaining Nahm Jim for serving.
  3. Combine cucumbers, cherry tomatoes, apples, spring onion, avocado, mint and coriander in a large bowl.
  4. Heat a frying pan over high. Add olive oil then place tuna into the pan. Cook for 1 minute each side or until golden but still rare in the middle. Remove from pan and slice tuna thinly.
  5. Divide salad between serving plates and top with sliced tuna pieces. Spoon remaining Nahm Jim over the top and serve.