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- Togarashi-Seared Tuna with Quick-Pickled…
Togarashi-Seared Tuna with Quick-Pickled Radishes
Japanese Recipes-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 2 Thick Cut Yellowfin Tuna Steaks, (or 4 normal-thickness steaks would also be fine)
- 1 tbsp Shichimi Togarashi
- 2 tsp groundnut or sunflower oil
- 250g Tilda Brown Microwave Basmati Rice
- 1 tbsp light soy sauce , (can use 2 tbsp)
- 1 tsp Wasabi paste, (can use 2 tsp, only use if liked)
- 1½ tsp caster sugar
- 1 Lime, (Juice)
- 2 tbsp rice vinegar
- 1 cucumber, (cut in half lengthways, seeds removed and finely sliced)
- 150g Radishes, (finely sliced)
- 2 Spring Onions, (finely sliced)
- 2 tsp 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.
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On OfferOfferSeasonal Star: Save 25%, was 74p
Ocado British Radish 300g
300g55p
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Value
Tilda Microwave Wholegrain Basmati Rice 250g
250g£1
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OfferNow £1.50, was £2
Amoy Soy Sauce Light 150ml
150ml£1.50
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Value
Blue Dragon White Rice Vinegar 150ml
150ml£2.20
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Other
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Yutaka Wasabi Paste 43g
43g£2.15
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Blue Dragon Sesame Oil 150ml
150ml£2.85
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