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    Simple seared tuna with chilli and pak choi

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    Simple seared tuna with chilli and pak choi

    Cooking for just two is a doddle when you start with good-quality, flavour-packed ingredients such as these. Serve with jasmine rice or Thai sticky rice, if you prefer.

    • Preparation time: 10
    • Cooking time: 10
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    1 tsp finely grated fresh ginger

    1 tbsp Cooks’ Ingredients Mirin Rice Wine

    1 tbsp light soy sauce

    1 tsp rice or white wine vinegar

    2 x 120g Waitrose Fresh Line Caught Tuna Steaks, from the fish counter

    235g pack Waitrose Pak Choi, halved lengthways 

    1 salad onion, very thinly sliced

    1 red chilli, very thinly sliced

    1 tsp white or black sesame seeds, toasted

    100g fragrant jasmine rice, cooked to serve

    Method

    1. In a large shallow bowl, mix together the grated ginger, mirin, soy sauce and rice or white wine vinegar.

    2. Heat a large griddle or non-stick frying pan and cook the tuna for 1-3 minutes on each side until cooked to your liking. Transfer to the bowl of dressing and leave to rest for 2 minutes.

    3. Meanwhile, steam the pak choi for 2-3 minutes until just tender. Divide between 2 serving plates and top with the tuna. Drizzle over the dressing and scatter with the salad onion, chilli and sesame seeds. Serve with jasmine rice.

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    Cook’s tips

    Ensure the pan is very hot before adding the tuna steaks. The mirin in this recipe can be swapped for a medium sherry, such as Waitrose Medium Dry Amontillado.

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