Togarashi-Seared Tuna with Quick-Pickled Radishes
By OcadoLife
Published on 03 May 2022
Pickle to keep veg longer and use togarashi, the spicy sesame rub, to add a taste of Japan. Looking for more Japanese recipes? Look no further.Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 2 thick cut yellowfin tuna steaks, (or 4 normal-thickness steaks would also be fine)
- 1 tbsp of shichimi togarashi
- 2 tsp of groundnut or sunflower oil
- 250 g of tilda brown microwave basmati rice
- 1 tbsp of light soy sauce, (can use 2 tbsp)
- 1 tsp of wasabi paste, (can use 2 tsp, only use if liked)
- 1.5 tsp of caster sugar
- 1 lime, (Juice)
- 2 tbsp of rice vinegar
- 1 cucumber, (cut in half lengthways, seeds removed and finely sliced)
- 150 g of radishes, (finely sliced)
- 2 spring onions, (finely sliced)
- 2 tsp of sesame oil
Method
Step 1
Remove the tuna steaks from the fridge and pat dry. Sprinkle the togarashi evenly over and set aside while you prepare the pickles.Step 2
Tip the sugar, lime juice and vinegar into a mixing bowl and stir to dissolve the sugar. Add the sliced cucumber, radishes and spring onions and pour over the sesame oil. Mix well to coat the vegetables, then set aside to pickle slightly.Step 3
Heat a frying pan until almost smoking hot. Add the oil and cook the tuna steaks for 2 mins on each side, depending on thickness and preference. Carefully remove the tuna from the pan and allow to rest for 5 mins, while you microwave the rice to pack instructions.Step 4
To serve, divide the rice between bowls and spoon over the pickles. Thinly slice the tuna and lay over the top, with a drizzle of soy sauce and a dollop of wasabi, if liked.Step 5
LEFTOVER tip: Pickling helps preserve veggies so any leftovers can be refrigerated for 2-3 days and used as toppings or in sandwiches.