I rarely eat Tuna steaks. My partner doesn’t like canned tuna and so is fearful of the whole tuna scene!
But he is away and so last night I hashed up this unexpected delight!
- Tuna steak
- Soy sauce
- Plum sauce
- Olive oil
Really simple, just:
- Shred the carrot and cabbage. Pop it in a hot wok with the soy sauce and plum sauce.
- Whilst that’s frying, cover the tuna in oil and lemon. Pop it on a griddle pan for 2-3 minutes each side.
- Serve with a smidge of seasoning
My Tuna was soo fat that it didn’t cook right through but actually that was really rather nice. Despite the chubby Tuna it resulted in being a quite refreshing dish with a subtle sweet taste. Healthy to boot!
For those of you who have read any of my recent post, you will note that I seem to have an aversion to the kebab format.
This really isn’t the case. I enjoy food on a stick as much as any one else but each time a recipe calls for “kebbabing” I just can’t bring my self to do it. What the point of sticking it on a stick only to then take it off again?
So last night, yet again I made a “kabab” but didn’t “kebab-it”!!!
This recipe was from the griddling cook book.
It called for a one hour marinade but I left it in longer and I have to say, the pork was super juicy and had distinct orange flavored.
The actual cooking itself was minimal, just chopping and griddling.
The overall taste was full on! Loads of flavor, big punchy doses of ginger, soy and sweet pepper. A really healthy but hearty dish for these dark winter nights.
I served this off the kebab and with brown rice so I guess you can just call it a sweet and sour!