Rich tuna steaks work really well with strong Szechuan pepper and a fresh, vibrant Asian salad.

Szechuan Tuna

Szechuan Tuna

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

  • 1kg bag baby potatoes
  • 2 garlic cloves, finely chopped
  • 3 tablespoons rice vinegar
  • 1 teaspoon whole Szechuan peppercorns, crushed
  • 3 tablespoons light soy sauce
  • 200g bag radishes, trimmed and coarsely grated
  • 200g pack trimmed mange tout, thinly sliced lengthways
  • ½ cucumber, trimmed, halved, deseeded and cut into matchsticks
  • 1 tablespoon vegetable oil
  • 4 fresh tuna steaks

Method:

  1. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain and cut in half.
  2. Meanwhile, in a small bowl, mix together the garlic, 1 tablespoon of the rice vinegar, the crushed Szechuan peppercorns and the soy sauce. Set aside.
  3. Make the salad: mix together the radish, mange tout and cucumber. Drizzle over the remaining rice vinegar and season with freshly ground black pepper. Toss to combine.
  4. Heat the oil in a large frying pan. Add the tuna steaks and cook for 2 minutes, then turn over.
  5. Pour in the Szechuan dressing, and continue to cook the tuna for a further minute, for medium-rare, or for an extra 2-3 minutes for well-done.
  6. Serve with the pan juices drizzled over and the potatoes and salad on the side.
  7. Cook's tip: You could also flake the cooked tuna and toss it together with the salad and potatoes to enjoy cold.

Recipe courtesy of Sainsbury's.


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