• 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 cloves garlic, crushed
  • 3cm piece of ginger, peeled and grated
  • 4 large tuna steaks, cut into large cubes
  • 250g brown rice
  • 2 peppers, cut into large squares
  • 1 red onion, cut into wedges and separated
  • 1 tbsp rapeseed oil
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, finely sliced
  • 15g coriander, roughly chopped
  • 2 tbsp sesame oil
  • 1 lime, juiced
  • 35g toasted peanuts, roughly chopped


  1. 1

    Mix the honey, soy, garlic and ginger together in a shallow bowl. Add the tuna and stir well to coat, then leave in the fridge for a minimum of 30 minutes. Cook the brown rice according to the instructions on the packet, then drain, rinse and leave to cool. 

  2. 2

    Thread the tuna on to 4 large kebab sticks, alternating with the pepper and onion. Add the oil to a large griddle pan and heat over a medium high heat. Griddle the kebabs for 5-6 minutes, turning frequently. 

  3. 3

    Meanwhile, mix the cooled rice with the spring onions, chilli, coriander, sesame oil and lime juice. Place the tuna kebabs on the rice and scatter over the peanuts to serve. 

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 15.0g 21%
  • Saturates 1.9g 10%
  • Sugars 14.0g 16%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

62.1g carbohydrate 6.9g fibre 39.1g protein

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