Oriental seared tuna with brown rice
Tuna is easy to cook, versatile and this fish is loved all over the world.
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Loading... Ingredients
- 1/3 cup soy sauce
- ¼ cup Japanese Mirin wine
- 15 ml (1 tbsp) white wine vinegar
- 5 ml (1 tsp) castor sugar
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) ground ginger
- 15 l (1 tbsp) crushed coriander stems and roots
- 15 ml (1 tbsp) sunflower oil
- 4 X 2 ½ cm thick tuna steaks
- chopped coriander for garnishing
- Spekko Saman Brown Rice to serve
Method
- Mix together soy sauce, Mirin, white wine vinegar, castor sugar, lemon juice, ginger and crushed coriander in a large glass bowl. Add the tuna steaks to the bowl, spoon oven marinade. Cover with cling film, transfer to refrigerator and allow marinating for 40 minutes.
- Remove tuna steaks from marinade, pour marinade into a saucepan, bring to boil and reduce by 1/3.
- All oil to a cast iron grilling pan and allow heating up. Grill tuna steaks for 2-3 minutes on each side. Tuna is good when rare and still pink in the middle.
- Remove from the pan and spoon over the thickened marinade mixture. Garnish with fresh coriander.
- Serve with wilted spinach or bok choy and Spekko Saman Brown Rice.