Sesame tuna steak with cucumber salad and rice recipe
Get your oily fish quota with this tasty, no-fuss dish inspired by Japanese flavours. It's a quick-fix meal for one, that takes just 15 minutes to make.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Fine-mesh sieve
- Spoon
- Plate
Ingredients
- 1 tsp toasted sesame oil
- 1 tsp extra-virgin olive oil, plus extra for rubbing
- ½ red chilli, chopped
- 1 tsp mirin
- 2 tsp tamari or light soy sauce
- Juice ½ lime
- Squeeze wasabi paste (optional)
- 1-2 mini cucumbers or ¼ cucumber, roughly chopped
- 1 line-caught sustainable tuna steak (look for MSC certification; see tip)
- 1 tsp sesame seeds
- Freshly cooked basmati or Thai sticky rice to serve
- A few sprigs fresh coriander, leaves roughly chopped (optional)
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