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per kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a large shallow bowl, mix together the grated ginger, mirin, soy sauce and rice or white wine vinegar
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,513kJ/ 357kcals |
---|---|
Fat | 2.8g |
Saturated Fat | 0.7g |
Carbohydrates | 48.3g |
Sugars | 5.6g |
Fibre | 1.6g |
Protein | 34.6g |
Salt | 1.5g |
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