Stir-fried vegetables with seared tuna and a soy and sesame dressing
Juicy tuna served up fast and fresh, with a feast of stir-fried veg in a sweet and sour sauce.
By James Martin
From Saturday Kitchen
Ingredients
For the stir fry vegetables
- 2 tbsp vegetable oil
- 1 red pepper, cut into thin strips
- 2 large carrots, cut into thin strips
- 100驳/3陆辞锄 mangetout, cut into thin strips
- 100驳/3陆辞锄 baby sweetcorn, cut in half
- 2cm/1in piece of ginger, cut into thin strips
- 2 garlic cloves, thinly sliced
- 1 bunch spring onions, thinly sliced
For the seared tuna and soy and sesame dressing
- 4 tuna steaks
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
- 2 limes, juice only
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 4 tbsp coriander cress, to garnish
Method
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.
