This Asian-style tuna recipe is low in fat but full of flavour.
Ingredients
- For the tuna
-
- 4 x 200g/7oz
fresh tuna steak - 110g/4oz
apricot jam - 1 tbsp
soy sauce - 1 tsp
coriander seeds, lightly crushed - 1 tsp
cumin seeds, lightly crushed
- 4 x 200g/7oz
- For the salad
-
- 400g/14oz mixed Chinese leaves, roughly chopped
- 75g/3oz mooli (
daikon), finely sliced - 200g/7oz chinese long
beans, sliced, blanched - 2 red
chillies, finely sliced on the diagonal - 3 tbsp fresh
mint leaves - 3 tbsp
fresh coriander leaves - 1
lime, juice only - 1 tbsp
fish sauce - 1 tbsp
soy sauce - 1 tbsp
palm sugar
Preparation method
-
For the tuna, place the tuna onto a plate.
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Whisk the apricot jam, soy sauce, coriander seeds and cumin seeds together in a bowl with salt and freshly ground black pepper. Pour the mixture over the tuna and turn it over to ensure it is well coated in the marinade.
-
Set aside to marinade for 30 minutes.
-
Heat a griddle pan until hot. Place the tuna onto the griddle and cook for one minute, turn it 90 degrees and cook for a further minute. Turn the fish over and cook for another 1-1½ minutes (for rare). Remove the tuna from the pan and set aside to rest for one minute.
-
For the salad, place the salad leaves, mooli, beans, chillies, mint and coriander leaves into a bowl and toss to combine.
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Whisk the lime juice, fish and soy sauces and palm sugar together in a bowl, then drizzle over the salad.
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Add a little dressing to the salad and mix until well combined.
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To serve, carve the tuna into thick slices, arrange on a serving plate and pile the salad alongside.