In my effort to eat more fish, tuna has become the star meat! I love how the taste of tuna steak is not the least bit fishy, especially when combined with Asian flavours. Here is my latest tuna creation; Seared Tuna Steak with Asian Greens. I really like adding edamame to stir frys, however if you are not a fan of soy beans or do not have access to them, you can use 1/2 a head of broccoli instead. I stress that everyone has different stove heatings and likes their tuna cooked differently, so cook it to your liking. In this recipe this tuna is cooked medium rare, not rare.
- 1/2 cup brown rice
- 2 tablespoons kecap manis
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 garlic clove, finely chopped
- 2cm fresh ginger, grated
- Optional- 5cm lemongrass, finely chopped
- 1 teaspoon extra virgin olive oil
- 2 x 150-200g tuna steak
- 1/2 a bunch pak choy, end removed and roughly chopped
- 1/2 a bunch buk choy, end removed and roughly chopped
- Either 1/2 a head of broccoli, finely chopped into even sized florets OR 100g edamame beans, shelled (weighed after shelling)
- 2 teaspoons sesame seeds
- 2 spring onions, finely chopped, to serve
1. Bring the brown rice and 1 cup of water to the boil in a small to medium saucepan over high heat, covered. Once boiled, reduce to a simmer and cook for around 10 minutes or until all water is absorbed and the rice is just tender.
2. Meanwhile, pour the kecap manis, vinegar, lime juice, garlic, ginger, lemongrass if using and 2 tablespoons of water into a mug or small jug and stir to combine. Set aside near the stove.
3. Heat the olive oil in a medium frying pan over medium heat, swirling to coat. Add the tuna steaks and cook for 2 minutes each side. After this time return the tuna to the original side and pour the sauce mixture from step 2 over the top of the tuna. Cook the tuna for 30 seconds each side, making sure to cover it with the sauce. Remove the tuna from the pan, leaving the sauce in the pan and placing the cooked tuna onto your serving plates.
4. Add the pak choy, buk choy and broccoli or edamame to the pan and cook, stirring often so that the sauce does not stick to the pan, for 3-5 minutes or until the vegetables are tender. Remove from heat.
Serve each tuna steak with half of the vegetable sauce mixture and half of the rice. Sprinkle 1 teaspoon of sesame seeds and half of the chopped spring onions on top of each dish.
Serves / 2
Total Preparation time / max 15 minutes
Total Cooking time / max 15 minutes