This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

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