Seared Sesame Tuna with Stir Fried Greens
So last week I started a real, proper grown-up job and, whilst I'm loving it so far, the amount of time and energy I have to cook at the end of the day is really starting to dwindle... What this means for the blog is that the recipes are likely to get even easier and even quicker for the foreseeable future - ideal for those nights where you need something tasty without the hard work!
This particular dish could not be easier - gorgeous tuna steaks flash fried in miso paste and sesame seeds so that they're slightly caramelised and still pink in the middle alongside stir-fried sugar snap peas and spring onions in a light glaze of soy sauce and vinegar. Ready to eat in around 10 minutes, this is the perfect light midweek meal.
Seared Sesame Tuna with Stir Fried Greens
Serves 2
oil
1 heaped tbsp miso paste
2 x 150 g tuna steaks (ideally 2cm thick)
3 tbsp sesame seeds
8 spring onions
150 g sugar snap peas
2 tsp sherry or red wine vinegar
1 tsp garlic powder
1 tbsp soy sauce
pinch chilli flakes (optional)
sea salt
Place a large non-stick frying pan on a medium-high heat. Rub the miso all over the tuna, then pat on the sesame seeds to cover. Place in the hot pan with 1 tbsp of oil and sear for 1½ minutes on each side, so it’s beautifully golden on the outside but blushing in the middle. Remove to a board to rest.
Quickly wipe out the pan with a ball of kitchen paper, then return to the heat. Trim the spring onions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with the vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.
Add the garlic powder, soy sauce and chilli flakes (if using) to the pan. Stir everything together and allow the sauce to reduce and get sticky. Slice the sesame tuna and serve on top of the stir fried veg.
This particular dish could not be easier - gorgeous tuna steaks flash fried in miso paste and sesame seeds so that they're slightly caramelised and still pink in the middle alongside stir-fried sugar snap peas and spring onions in a light glaze of soy sauce and vinegar. Ready to eat in around 10 minutes, this is the perfect light midweek meal.
Seared Sesame Tuna with Stir Fried Greens
oil
1 heaped tbsp miso paste
2 x 150 g tuna steaks (ideally 2cm thick)
3 tbsp sesame seeds
8 spring onions
150 g sugar snap peas
2 tsp sherry or red wine vinegar
1 tsp garlic powder
1 tbsp soy sauce
pinch chilli flakes (optional)
sea salt
Place a large non-stick frying pan on a medium-high heat. Rub the miso all over the tuna, then pat on the sesame seeds to cover. Place in the hot pan with 1 tbsp of oil and sear for 1½ minutes on each side, so it’s beautifully golden on the outside but blushing in the middle. Remove to a board to rest.
Quickly wipe out the pan with a ball of kitchen paper, then return to the heat. Trim the spring onions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with the vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.
Add the garlic powder, soy sauce and chilli flakes (if using) to the pan. Stir everything together and allow the sauce to reduce and get sticky. Slice the sesame tuna and serve on top of the stir fried veg.
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