2 120g Waitrose Fresh Line Caught Tuna Steaks, from the fish counter
235g 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
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.