Japanese recipe for 2 people, takes only 15 mins; recipe has soy sauce, rice wine vinegar, caster sugar, tuna steak, potato, semi-skimmed milk, wasabi, spring onion and frozen broad bean.
Soy tuna with wasabi mash
Course: Japanese
Servings
2
servings
Prep time
10 mins
Ingredients
- Spring Onion: 1 spring onion, finely sliced
- Soy Sauce: 3 tbsp soy sauce
- Tuna Steak: 2 tuna steaks, each about 140g/5oz
- Potato: 500g potato
- Caster Sugar: 1 tbsp caster sugar
- Rice Wine Vinegar: 1 tbsp rice wine vinegar
- Semi Skimmed Milk: 100ml semi-skimmed milk
- Wasabi: 2 tsp wasabi paste (see Know-how)
- Frozen Broad Bean: frozen broad bean or soya beans, to serve
Directions
- Mix together the soy sauce, vinegar and sugar. Pour over the tuna and marinate for at least 20 mins or up to 2 hrs in the fridge. Place the potatoes in a pan of lightly salted boiling water, then cook for 10-15 mins until soft. Drain well. Heat the milk in the pan and mix in the wasabi, return the potatoes to the pan, then mash until smooth. Stir through the spring onion and keep warm.
- Heat a non-stick griddle pan until smoking hot. Remove the tuna from the marinade. Cook on the griddle for 2-3 mins on each side until seared on the outside, but still pink inside. Cook the broad or soy beans according to pack instructions, then serve alongside the tuna and mash.
