Teriyaki Tuna

The beauty of this recipe is that you can adapt it and replace the tuna with salmon or chicken. You can also add to the salad to make use of what fresh veg you have to hand. Radish and pepper instantly spring to mind as great additions, but I think pretty much anything you’d find in your chiller would work. Versatility is key to quick lunches in my mind. Don’t let the absence of one ingredient put you off trying something. Your version might be better!

Teriyaki Tuna + Asian Salad

 

Ingredients

  • 2 Fresh Tuna Steaks
  • 1/2 Cucumber
  • 2 Carrots
  • 2 Spring onions
  • 100g Edamame beans
  • 2 tsp Sesame seeds
  • 2 tbsp Teriyaki marinade
  • 1 tsp Sesame oil
  • 1 tsp Rice wine vinegar
  • 1 tsp Mirin
  • 2 tsp Soy sauce
  • 1/2 tsp Tonkotsu chilli oil (or equivalent)

Method

  1. Get the tuna steaks covered in that teriyaki marinade as soon as possible. The long the better.
  2. To prepare the salad, julienne the cucumber, carrots and spring onions. I’d highly recommend investing in a mandolin. I got one for Christmas and love it (here’s mine). They are inexpensive and save SO much time. Just watch your fingers.
  3. Place all the veg along with the edamame in a large bowl. Add the dressing of sesame oil, rice wine vinegar, mirin, chilli oil and soy, along with 1 teaspoon of the sesame seeds. Stir well and set aside.
  4. Oil a griddle pan with a little oil (veg or sunflower ideally) and put on the heat to warm.
  5. Gently lay your tuna in. It should gently sizzle as you lay it in, in order to get the nice griddle lines. Now, how long you cook it for is dependant on the thickness of the steak and totally an individual choice. Some like their tuna cooked through. I like it “medium” and still pink in the middle. If you haven’t tried it please do, it’s so much nicer. But however you wish, turn your steak half way through cooking. The beauty of tuna is you can see on the outside edge, how well it is cooked.
  6. Serve a big pile of your lovely fresh salad, along with your delicious tuna and sprinkle with the rest of the sesame seeds.

Delicious. Healthy. Easy. Well I think so anyway. 😉

Written by michelle

Leave a Comment