Honey-Glazed Tuna with Stir-Fried Spring Greens
This is a real midweek staple in our house as it takes no real effort to make and it can be on the table in under 30 minutes. Most supermarkets these days stock high quality tuna and it's a great high-protein alternative to the usual suspects of chicken and salmon found on most plates across the UK.
This dish has a wonderful sweet and salty vibe with honey and soy sauce in the glaze for the tuna. The stir fry itself packs a real punch with a triple whammy of chilli, garlic and ginger along with soy for saltiness, sherry for acidity and onions cooked down until they're sweet. Plus spring greens are fantastic this time of year (the clue's in the name!) and you'll be able to pick them up in most supermarkets near the cabbages.
Honey-Glazed Tuna with Stir-Fried Spring Greens
Serves 4
250g spring greens, stems removed, cut into ribbons
3 tbsp toasted sesame oil
1 tsp dried chilli flakes
1 large onion, finely chopped
3 fat garlic cloves, finely sliced
5cm piece fresh ginger, finely chopped
3-4 tbsp soy sauce to taste
3 tbsp fino sherry
200g purple sprouting broccoli, halved
2 x wok-ready packets of noodles
For the tuna:
4 tbsp soy sauce
2 tbsp honey
handful sesame seeds
4 x tuna steaks
Mix together the soy sauce and honey in a shallow bowl and place the tuna in it to marinade, ensuring it's coated on both sides.
Put a wok over a medium-high heat and add 2 tbsp sesame oil, then the chilli flakes, onion, garlic and ginger. Stir-fry until the onions soften. Turn up the heat, then add a splash of oil along with the spring greens and broccoli. Stir-fry for 1-2 minutes until it starts to colour.
Meanwhile, heat a large frying pan over a high heat. Sprinkle the tuna with half of the sesame seeds and fry seed-side down for 1 minute. Flip over, scatted over the rest of the seeds and cook for another minute. Remove from the pan and leave to rest.
Add the soy, sherry and noodles to the wok then stir-fry for another minute or two to heat through. Serve the greens and noodles with the tuna on top.
This dish has a wonderful sweet and salty vibe with honey and soy sauce in the glaze for the tuna. The stir fry itself packs a real punch with a triple whammy of chilli, garlic and ginger along with soy for saltiness, sherry for acidity and onions cooked down until they're sweet. Plus spring greens are fantastic this time of year (the clue's in the name!) and you'll be able to pick them up in most supermarkets near the cabbages.
Honey-Glazed Tuna with Stir-Fried Spring Greens
250g spring greens, stems removed, cut into ribbons
3 tbsp toasted sesame oil
1 tsp dried chilli flakes
1 large onion, finely chopped
3 fat garlic cloves, finely sliced
5cm piece fresh ginger, finely chopped
3-4 tbsp soy sauce to taste
3 tbsp fino sherry
200g purple sprouting broccoli, halved
2 x wok-ready packets of noodles
For the tuna:
4 tbsp soy sauce
2 tbsp honey
handful sesame seeds
4 x tuna steaks
Mix together the soy sauce and honey in a shallow bowl and place the tuna in it to marinade, ensuring it's coated on both sides.
Put a wok over a medium-high heat and add 2 tbsp sesame oil, then the chilli flakes, onion, garlic and ginger. Stir-fry until the onions soften. Turn up the heat, then add a splash of oil along with the spring greens and broccoli. Stir-fry for 1-2 minutes until it starts to colour.
Meanwhile, heat a large frying pan over a high heat. Sprinkle the tuna with half of the sesame seeds and fry seed-side down for 1 minute. Flip over, scatted over the rest of the seeds and cook for another minute. Remove from the pan and leave to rest.
Add the soy, sherry and noodles to the wok then stir-fry for another minute or two to heat through. Serve the greens and noodles with the tuna on top.
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