Seared Tuna Steaks And Salad Recipe | Food

Date Published:: 14/05/2009

Meaty tuna steaks taste fantastic with this Asian-inspired salad

Serves 4

Nutritional Information

Per serving:
260kcals
10g fat (of which 2.5g is saturated)

Ingredients

2 tsp toasted sesame oil
4 x 150g tuna steaks

For the salad

150g sugar snap peas, halved
2 heads pak choi, sliced
2 shallots, finely chopped
1 red chilli, deseeded and thinly sliced
½ cucumber, sliced
Handful of fresh coriander leaves

For the dressing

2 tbsp light soy sauce
2 tbsp lime juice
2 tbsp rice wine vinegar
2 tsp sesame seeds, toasted

Step 1

Heat a char-grill pan or the barbecue. Brush the tuna steaks with the toasted sesame oil.

Step 2

Cook the steaks in the char-grill pan or over the barbecue coals for 2-3 minutes per side, according to their thickness and the way you like them cooked.

Step 3

Meanwhile, lightly cook the sugar snap peas for 2-3 minutes. Drain and rinse with cold water to cool quickly.

Step 4

Mix the sugar snaps with the pak choi, shallots, chilli, cucumber and coriander. Share between 4 plates and arrange the tuna steaks on top.

Step 5

Mix together the soy sauce, lime juice and vinegar. Sprinkle over the tuna and salads. Serve, scattered with toasted sesame seeds.

Cook's tip:

Another time, use swordfish steaks instead of tuna. No char-grill pan? Just cook under the grill instead.

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