Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Szechuan tuna with mange tout salad
The peppery spice works brilliantly with the rich tuna and fresh Asian salad
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1kg baby potatoes
- 2 cloves of garlic, finely chopped
- 3 tbsp rice vinegar
- 1 tsp whole Szechuan peppercorns, crushed
- 3 tbsp light soy sauce
- 200g radishes, trimmed and coarsely grated
- 200g trimmed mange tout, thinly sliced lengthways
- ½ cucumber, trimmed, halved, deseeded and cut into matchsticks
- 1 tbsp vegetable oil
- 400g tuna steaks
Method
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1
Put the potatoes in a large pan, then cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain and cut in half.
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2
Meanwhile, mix together the garlic, 1 tbsp rice vinegar, the peppercorns and the soy sauce in a small bowl. Set aside.
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3
Mix together the radish, mange tout and cucumber. Drizzle over the remaining rice wine vinegar and season. Toss to combine.
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4
Heat the oil in a large frying pan. Add the tuna steaks and cook for 2 minutes, then turn over. Pour in the Szechuan dressing, and continue to cook the tuna for a further 1 minute for medium-rare, or an extra 2-3 minutes for well-done. Serve the tuna with the pan juices drizzled over and the potatoes and salad on the side.
