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Blackened tuna with succotash
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240g pack No.1 2 Yellowfin
2 tsp olive oil
1 tsp Cooks’ Ingredients Deep South Cajun Rub
2 corn on the cob
150g frozen shelled edamame beans, defrosted
1 clove garlic, peeled and crushed
1 lime, quartered
25g pack basil, leaves torn
1. Rub the tuna steaks with 1 tsp oil, season with the Cajun rub and set aside. Using a sharp knife, cut down the length of the corn on the cob to shave off the kernels.
2. Heat the remaining oil in a large frying pan over a high heat, add the corn and fry for 3-4 minutes until the kernels start to char slightly. Add the edamame beans and garlic, fry for a further 2-3 minutes then remove from the heat. Just before serving, squeeze over half of the lime juice and stir in the basil.
3. Meanwhile, heat a griddle pan over a high heat. Cook the tuna for 2-3 minutes on each side, or until cooked to your liking. Slice the tuna and serve with the succotash and remaining lime wedges to squeeze over.
Typical values per serving:
1 of your 5 a day; high in protein. gluten free
This recipe was first published in March 2019.