Grilled tuna steak, Asian-style red cabbage coleslaw

4
20 minutes

Ingredients

Grilled tuna steak, Asian-style red cabbage coleslaw

  • 4 tuna steaks, roughly 180g per portion
  • 1 red cabbage, small
  • 2 carrots, peeled and grated
  • 1 red onion, peeled and finely sliced
  • 1/2 bunch of coriander, finely chopped
  • 100ml of light soy sauce
  • 1 lime, zest and juice
  • 100ml of rapeseed oil
  • 1 tbsp of clear honey
  • sea salt
  • white pepper, ground
  • 20g of sesame seeds, toasted
  • tenderstem broccoli, roughly 16 spears

Method

1
To begin, make the coleslaw. Remove the white core from the red cabbage with a sharp knife and discard. Finely shred the red cabbage with a sharp knife and place in a mixing bowl
  • 1 red cabbage, small
2
Add the carrots, onion and coriander to the cabbage and mix well
3
Mix the soy sauce, lime juice and zest, honey and rapeseed oil together to form a dressing. Check the seasoning with salt and pepper
  • 100ml of light soy sauce
  • 1 lime, zest and juice
  • 100ml of rapeseed oil
  • 1 tbsp of clear honey
  • sea salt
  • white pepper, ground
4
Pour the mixed dressing onto the coleslaw and mix thoroughly. Set aside
5
Heat a griddle pan on the hob to a high heat. Season the tuna steaks with salt and pepper both sides and lightly oil so they don't stick to the pan. Place the steaks in the hot pan and cook – they will need 45 seconds to 1 minute on each side depending on the thickness
6
Add the tenderstem broccoli spears to the griddle pan at the same time if there is enough space and keep rotating to cook evenly
  • tenderstem broccoli, roughly 16 spears
7
Remove the tuna steaks, slice into 1cm wide strips and season
8
To plate, spread the coleslaw over the plate and top with the broccoli and sliced tuna. Finish with a drizzle of the soy dressing and a sprinkle of toasted sesame seeds
  • 20g of sesame seeds, toasted