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


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.