Teriyaki Tuna with Lime and Coriander Rice

Ingredients

Serves 2 = 10sp each (Flex)

For the tuna

2 x raw tuna steaks (140g each)

2 tbsp soy sauce

1 tbsp mirin

1 tbsp honey

Juice of half a lime

1 garlic clove, peeled and grated

Small piece of ginger, peeled and grated

Accompaniments

120g basmati rice, dry

Juice of 1/2 lime

Handful of fresh coriander, finely chopped

Pack of pak choi (or choi sum)

Handful of mange tout/baby corn (I got a pack with both in from Sainsbury’s)

Method

In a bowl just larger than the tuna, mix together the soy sauce, mirin, honey, lime, garlic and ginger. Add the tuna and cover with the marinade and pop in the fridge while you get on with the rest of the recipe.

Put the rice on to cook.

Take a large frying pan or wok and then stir fry the mange tout and baby corn for around 5 minutes in 1kal. Remove from the pan and then stir fry the pak choi for 2-3 minutes until the stalks have started to soften. Remove from the pan and add to the mange tout/baby corn.

Heat the frying pan up to high. Remove the tuna from the fridge, season one side with salt and pepper and rub in ¼ tsp olive oil on each. Leaving the marinade in the dish, fry the tuna on the seasoned side for 1-2 minutes. Whilst this side is frying, season and oil the other side. Flip and fry for 1-2 minutes on the other side. This will cook the tuna so it is still a little pink inside. If you would like yours cooked all the way through, leave it for 2-4 minutes on each side. Pour over the marinade and cook for 30 seconds to heat through.

Remove the tuna from the pan and pop onto a plate. Pour over the marinade. Add the stir fry veggies back to the pan and quickly stir fry to heat back through. Pop on the plate. Then drain the rice, stir though the fresh coriander and lime juice and add to the plate.

Enjoy!

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