Friday, 17 January 2014

Tuna Teriyaki Recipe

 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.

Tuna Teriyaki

Serves: 2
Cook time: 10 minutes plus marinating

teriyaki recipe
Marinating...
Ingredients:
2 tuna steaks
green salad
rapeseed oil

For the Marinade:
1 tsp sesame oil

50 g light muscovado sugar
80 ml rice wine
65 ml dark soy sauce 

Method:

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.