Cooking Healthier with Tom Kerridge: Seared Tuna with Asian Salad Recipe
After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and absolutely delicious. Why not try his seared tuna with asian salad?
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Serves: 2
Ingredients:
2 x 120 tuna steaks
Marinade:
1 tbsp chilli oil
1 clove of garlic grated
1 tsp grated ginger
1 tbsp sesame oil
Salad:
100g Chinese cabbage shredded
100g cucumber stick
50g spring onion shredded
100g carrots sticks
100g bean sprouts
100g edamame beans
100g glass noodles precooked
1 x red chilli sliced
Coriander leaves
4 sheets of nori seaweed.
Dressing:
2 tbsp olive oil
1 tsp grated ginger
½ clove grated garlic
2 tbsp light soy sauce
1 tbsp runny honey
Method:
– For the marinade mix all the items in a shallow bowl, then coat the fish and pop into the fridge for 30 minutes.
– Then to make the mix all the ingredients in a large bowl, then throw in all of the pre-cut veggies and leave to cure for 20 minutes.
– Pre heat a frying pan on the hob and add a splash of oil.
– Remove the marinading tuna from the fridge and dip in the toasted sesame seeds.
– Then carefully lay the tuna seed side down into the pan and cook for 3 minutes, then flip over and remove from the pan and serve alongside the cured salad.
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Recipe Video:
