Teriyaki Tuna with Asian Slaw

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If you feel like a refreshing and healthy meal, this is definitely the recipe for you! It takes no time to make and the Asian flavours are mind-blowing. The trick with cooking Asian food is preparation, so make sure you have everything prepared before you cook the tuna.


INGREDIENTS

4 tuna steaks
Olive oil

For the marinade:

3 tbsp light soy sauce
1 tbsp honey
Zest and juice of 1 lime
1 garlic cloves, crushed
5 cm thumb of ginger, grated
1/2 green chilli, finely chopped
1 tbsp olive oil
2 tbsp teriyaki sauce

For the slaw:

2 heads of coz lettuce, shredded
2 carrots, julienned
1 small head of green cabbage, shredded
3 spring onions, julienned
1/2 red onion, thinly sliced
1 tbsp coriander, chopped

For the dressing:

2 tbsp mayonnaise
2 tbsp natural yogurt
3 tbsp toasted sesame seeds
Zest and juice of 1 lime
1 tiny squeeze of wasabi
1 tsp xylitol/sugar


METHOD
Serves 4
Preparation 20 minutes
Cooking time 4 minutes


Mix all the marinade ingredients in a glass dish, evenly coat the tuna steaks in the marinade and place in the fridge for 20 minutes. 

To make the slaw, mix together the mayo, yogurt, wasabi, lime juice, zest, sugar, and toasted sesame seeds. Then add all the cut up veggies. Seat aside. Make sure you don’t over doit with the wasabi, it will taste very strong and throw the balance of the flavour off.

Take the tuna out of the marinade and dry off with a little kitchen roll, and brush some olive oil over the steaks. Take the left over marinade and heat in a small pot, it will be used to coat the tuna after it has been cooked.

Place a griddle pan on high-heat, once the pan is piping hot, cook for 15-30 seconds on each side, depending on the thickness of your tuna. 

Once the tuna has been cooked, brush the warm marinade over the fish. 

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