This must be one of the quickest and easiest recipes to make ever! All you need is high quality tuna steak and any veg you like on the side. If you don’t like the idea of eating raw fish then you can carry on cooking the tuna steak for longer than indicated in the recipe below, but it just won’t be the same and it will ruin the tuna… so just eat it raw 😉
Ingredients: High quality sushi grade tuna steak. Broccoli. Red bell peppers (or any other veg you like). Sesame seeds (white or a mix of white and black). Sesame oil. Avocado oil. 1 stalk spring onion finely chopped. 1 cm ginger grated (or 1 tsp ready-made ginger paste). 1 tbsp soya sauce. 1 tbsp teriyaki sauce. 1 tbsp rice vinegar. 1/2 tsp chilli flakes. 2 tsp oregano. Sea salt and black pepper to taste. Fresh coriander leaves to garnish. Chopsticks essential! 🙂
To make the sauce: In a small bowl add the spring onions, ginger, soya sauce, teriyaki sauce, rice vinegar, chilli flakes and mix all together with a spoon. You may want to add more of each ingredient if you want more sauce or if there are many people joining you.
To cook the veg: Pre-heat the oven at 200 degrees. Cut the broccoli into medium sized florets and slice the bell peppers and place them on a baking tray. Drizzle with Avocado (or olive) oil and sprinkle with sea salt, black peeper and oregano (or any other spices you like). Roast in the oven for 15-20 mins.
To cook the tuna: Lightly rub a bit of sesame oil on both sides of the tuna then cover both sides with sesame seeds (the oil helps the sesame seeds to stick). Heat a bit of avocado oil in a pan. Make sure the pan is really hot before adding the tuna. Cook the tuna for about a minute (or less depending how raw you like it) on each side. Season with salt & pepper.
To serve: Cut the tuna into slices (as shown in the photo above) because it looks nicer that way :). Place your veggies on the side and garnish with fresh coriander leaves or any herbs you prefer. Dip your tuna in the sauce or just pour the sauce all over the plate and enjoy!