Stir-fried Vegetables With Seared Tuna And A Soy And Sesame Dressing
This vibrant and nutritious tuna stir-fry is a perfect harmony of flavors and textures. Stir-fried vegetables bring a delightful crunch, while perfectly seared tuna steaks steal the show with their tender, flavorful bite. Topped with a zesty and aromatic dressing, this dish is a feast for the senses. A refreshing and satisfying meal that comes together swiftly in a fusion of Asian-inspired ingredients.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 1 red pepper
- 2 large carrots
- 100g/3½oz mangetout
- 100g/3½oz baby sweetcorn
- 2cm/1in piece of ginger
- 2 garlic
- 1 bunch spring onions
- 4 tuna steaks
- 2 tbsp vegetable oil
- and freshly ground saltblack pepper
- 2 limes
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 4 tbsp coriander cress
Instructions
- Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes.
- Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna).
- For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix.
- To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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