Sweet soy and chilli tuna skewers with Asian slaw

Name: Sweet soy and chilli tuna skewers with Asian slaw
Prep time: 15 min
Cook time: 5 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: The Saucy Fish Company Sweet Soy & Chilli Seasoned Tuna Steaks, avaialble from Tesco, or similar; ½ cucumber, sliced into matchsticks; 100g beansprouts; 1 green chilli, finely sliced into rounds; 1 tbsp Very Lazy Ginger, chopped; Small bunch of fresh coriander, leaves picked; Juice of 1 lime, plus wedges to serve; 1 tbsp toasted sesame oil

Easy
August 2012

Easy
August 2012

Serves 2
Ready in 20 minutes

We’ve used ready-marinated tuna to create a quick and easy summery dinner recipe for two. If you want to make it a more filling meal, serve with brown rice too.

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Ingredients

The Saucy Fish Company Sweet Soy & Chilli Seasoned Tuna Steaks, avaialble from Tesco, or similar
½ cucumber, sliced into matchsticks
100g beansprouts
1 green chilli, finely sliced into rounds
1 tbsp Very Lazy Ginger, chopped
Small bunch of fresh coriander, leaves picked
Juice of 1 lime, plus wedges to serve
1 tbsp toasted sesame oil

The Saucy Fish Company Sweet Soy & Chilli Seasoned Tuna Steaks, avaialble from Tesco, or similar
½ cucumber, sliced into matchsticks
100g beansprouts
1 green chilli, finely sliced into rounds
1 tbsp Very Lazy Ginger, chopped
Small bunch of fresh coriander, leaves picked
Juice of 1 lime, plus wedges to serve
1 tbsp toasted sesame oil

Method

Cut the tuna into 2cm chunks and thread equal amounts onto 4 metal or soaked wooden skewers. Set aside.
For the slaw, toss the cucumber, beansprouts, chilli, ginger, coriander leaves and lime juice, then drizzle with most of the soy and chilli sauce. Set aside.
Heat a griddle pan over a medium-high heat, brush the tuna skewers with the sesame oil, then sear for 1 minute, turning, until charred on the outside and pink in the centre. Serve with the slaw, a squeeze of lime juice, lime wedges and the remaining soy and chilli sauce.

Method

Cut the tuna into 2cm chunks and thread equal amounts onto 4 metal or soaked wooden skewers. Set aside.
For the slaw, toss the cucumber, beansprouts, chilli, ginger, coriander leaves and lime juice, then drizzle with most of the soy and chilli sauce. Set aside.
Heat a griddle pan over a medium-high heat, brush the tuna skewers with the sesame oil, then sear for 1 minute, turning, until charred on the outside and pink in the centre. Serve with the slaw, a squeeze of lime juice, lime wedges and the remaining soy and chilli sauce.

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