• 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


  1. 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.

  2. 2

    Meanwhile, mix together the garlic, 1 tbsp rice vinegar, the peppercorns and the soy sauce in a small bowl. Set aside.

  3. 3

    Mix together the radish, mange tout and cucumber. Drizzle over the remaining rice wine vinegar and season. Toss to combine.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 5.4g 8%
  • Saturates 0.9g 5%
  • Sugars 7.0g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

37.2g carbohydrate 8.0g fibre 37.8g protein

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