The great thing about fresh tuna (dolphin-friendly, ethically-sourced tuna, of course) is that is it healthy AND delicious. You can cook it as much or as little as you wish, even have it raw. It tastes great, a meaty and healthy midweek meal that you can have for a carb-free or 5:2 dish.
I've recently made chicken teriyaki, and tuna tataki, and both were simple and delicious, so this is similar, served with a rocket, spinach and peanut salad.
Cook time: 10 minutes plus marinating
2 tuna steaks
For the Marinade:
1 tsp sesame oil
50 g light muscovado sugar
80 ml rice wine
65 ml dark soy sauce
Mix all the marinade ingredients together and marinate the tuna steaks as long as you like, half an hour is fine.
Heat some rapeseed oil in a frying pan and sear the tuna steaks on each side, depending on how well you like them cooked. It's good to have them rare!
Once they are cooked (or not!) to your liking remove them to a plate. Warm up the remaining marinade in the pan and pour over the tuna.
Serve with a crispy green salad garnished with peanuts.