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Tuna steaks with cucumber, soy and lime dressing

una and cucumber saladThe humble cucumber – great in salads or even for using as a beauty treatment placed over your eyes! Currently in season this popular fruit comes in three varieties – slicing, pickling and burpless. You may laugh at the ‘burpless’ variety but it really does exist! They are sweeter, have a thinner skin and are easy to digest hence the name ‘burpless’ as they don’t give you so much gas. I’ve definitely learnt something new! Today’s Asian-inspired recipe is for tuna steaks with cucumber, soy and lime dressing. If you don’t have a char-grill pan and don’t want to use the BBQ then you can put your tuna steaks under the grill.

Serves 4.

Ingredients:

  • 2 tsp toasted sesame oil
  • 4 x 150g tuna steaks

For the salad

  • 150g sugar snap peas, halved
  • 2 heads pak choi, sliced
  • 2 shallots, finely chopped
  • 1 red chilli, deseeded and thinly sliced
  • ½ cucumber, sliced
  • Handful of fresh coriander leaves

For the dressing

  • 2 tbsp light soy sauce
  • 2 tbsp lime juice
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame seeds, toasted

Method:

Heat a char-grill pan or the barbecue. Brush the tuna steaks with the toasted sesame oil.

Cook the steaks in the char-grill pan or over the barbecue coals for 2-3 minutes per side, according to their thickness and the way you like them cooked.
Meanwhile, lightly cook the sugar snap peas for 2-3 minutes. Drain and rinse with cold water to cool quickly.
Mix the sugar snaps with the pak choi, shallots, chilli, cucumber and coriander. Share between 4 plates and arrange the tuna steaks on top.
Mix together the soy sauce, lime juice and vinegar. Sprinkle over the tuna and salads. Serve, scattered with toasted sesame seeds.

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