Rich tuna steaks work really well with strong Szechuan pepper and a fresh, vibrant Asian salad.
Szechuan Tuna
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
- 1kg bag baby potatoes
- 2 garlic cloves, finely chopped
- 3 tablespoons rice vinegar
- 1 teaspoon whole Szechuan peppercorns, crushed
- 3 tablespoons light soy sauce
- 200g bag radishes, trimmed and coarsely grated
- 200g pack trimmed mange tout, thinly sliced lengthways
- ½ cucumber, trimmed, halved, deseeded and cut into matchsticks
- 1 tablespoon vegetable oil
- 4 fresh tuna steaks
Method:
- Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain and cut in half.
- Meanwhile, in a small bowl, mix together the garlic, 1 tablespoon of the rice vinegar, the crushed Szechuan peppercorns and the soy sauce. Set aside.
- Make the salad: mix together the radish, mange tout and cucumber. Drizzle over the remaining rice vinegar and season with freshly ground black pepper. Toss to combine.
- Heat the oil in a large frying pan. Add the tuna steaks and cook for 2 minutes, then turn over.
- Pour in the Szechuan dressing, and continue to cook the tuna for a further minute, for medium-rare, or for an extra 2-3 minutes for well-done.
- Serve with the pan juices drizzled over and the potatoes and salad on the side.
- Cook's tip: You could also flake the cooked tuna and toss it together with the salad and potatoes to enjoy cold.
Recipe courtesy of Sainsbury's.
Tagged in Recipes