Seared tuna with chilli and pak choi
Silvana Franco shows you a beautifully simple way to serve fresh handline-caught tuna.
Recipe - Serves: 2
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
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.
Typical values per serving: