Ginger & mustard glazed tuna with red cabbage slaw

Ginger & mustard glazed tuna with red cabbage slaw

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

To save even more time, you could use Asian-style pickled ginger in this. The most important thing is not to overcook the tuna. Salmon is great served the same way, or even chicken.

Ingredients

Quantity Ingredient
300g white rice, (optional)
5g sea salt
2-3 fresh coriander sprigs
2 pieces stem ginger
50ml ginger syrup
25g dijon mustard
25ml olive oil
4 x 150g tuna steaks

For the red cabbage slaw

Quantity Ingredient
1/2 red cabbage
1 red onion
1 bunch fresh coriander
25ml olive oil
25ml balsamic vinegar
sea salt
freshly ground black pepper

Method

  1. If using, put the rice and salt into a pan with 500ml cold water. Bring to the boil, reduce the heat and simmer for 12 minutes, until tender. Chop the coriander. Drain the rice and stir through the coriander. Set aside and keep warm.
  2. While the rice is cooking, make the slaw. Finely shred the red cabbage, using a food processor or mandolin if you have one. Finely chop the red onion and coriander and put them all together in a bowl. Stir in the olive oil and balsamic vinegar and season with salt and pepper. Toss well to combine.
  3. Grate the stem ginger. Whisk together the ginger, syrup, mustard and olive oil and coat the tuna steaks in it. Season with salt and pepper.
  4. Heat a griddle pan over a high heat and fry the tuna steaks for 1–2 minutes on each side for rare (or a little longer if you prefer it medium). Set aside to rest.
  5. Serve the tuna with the cabbage slaw and rice.
Tags:
James Martin
Saturday Kitchen
quick meals
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