Ingredients
- 2 whole of tuna steaks, (Approx 150g, skinless)
- 4 tbsp of kikkoman ponzu
- 20 g of fresh ginger
- 1 clove of garlic, (Crushed)
- 1 tbsp of black sesame seeds
- 1 tbsp of white sesame seeds
- 1 tbsp of olive oil
- 1 dash of pepper
- 200 g of mangetout
- 200 g of courgette
- 1 whole of red onion
- 1 tbsp of kikkoman ponzu sauce
Method
Step 1
Peel the ginger and grate it into shallow dish, add the crushed garlic and pour in 4 tbsp Ponzu sauce. Mix, then lay in the tuna steaks, coat them in the sauce, and allow to marinate for 1 hour in the fridge, turning them from time to time.Step 2
Prepare the vegetables: plunge the mangetout in boiling salted water for 2 minutes, then drain and pass under cold water to stop them cooking, then put in a salad bowl. Cut the small courgette into thin strips and finely slice the red onion and add to the mangetout. Pour 1 tbsp of Ponzu sauce over the vegetables, toss, then set aside.Step 3
Mix the sesame seeds on a plate. Lift the tuna steaks from the marinade (reserving the liquid), roll them in the sesame seeds. Heat the oil in a frying pan until very hot, then fry the tuna steaks for 1 minute each side.Remove the tuna from the frying pan. Season with pepper.Step 4
Pour in the remaining marinade into the frying pan, bring to a boil for 2 minutes and remove from heat. Cut the tuna in 1/2-inch strips.Step 5
To serve: divide the vegetables on the plates, lay the tuna slices and top with the hot sauce.