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Togarashi-seared tuna with quick-pickled radishes and cucumber on rice

Togarashi-Seared Tuna with Quick-Pickled Radishes

Brought to you by: OcadoLife
Japanese Recipes
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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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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