I like it RARE!

As you may have noticed, I eat a lot of seafood, firstly for its great nutrition and secondly it is very versatile and can go with anything!

Tuna is one of my personal pieces of fish, and one of my favourite foods in general. I believe in the case of tuna steak, it should always be rare, to bring out the best flavour and texture.

Tuna steak with asian slaw

Ingredients

1 Tuna Steak

1 Bunch of green beans

1 Bunch of spring onions

1 Carrot

1 Bunch of bean sprouts

1/4 red cabbage

1 tin of water chest nuts

1 chilli

1 lime

50ml soy sauce

Method

Start with boiling the green beans and the spring onions, leave 2 spring onions aside for the Asian-slaw, in just enough water to cover the beans and onions and seasoning. Wait until the beans and onions are soft and then blend. Pass it through a fine sieve. Heat when ready to serve.

For the Asian-slaw simply grate 1 carrot, finely slice 1/4 red cabbage along with the remaining 2 spring onions and mix in the bean sprouts. When it is time to serve flash in a hot pan with a few water chest nuts.

For this dish I marinated the tuna over night in soy sauce, the zest of a lime and 1 sliced chilli. however it can be done a few hours in advance or not at all if you prefer. To cook the tuna; make sure you have a pan with a little oil in smoking hot. Carefully place the steak in the pan and allow to cook for 1 and a half minutes. Flip the steak and repeat, allowing it to cook again for 1 and a half minutes. Take the tuna out of the pan and allow to rest while plating the rest of the dish. Cut the tuna on an angle into 3 and serve!

#Tuna #Rare #AsianSlaw #Greenbeans #Marinade