Grilled tuna steak, Asian-style red cabbage coleslaw

Not yet rated

Adam Gray's grilled tuna steaks recipe makes a quick yet impressive midweek meal. The tuna is briefly seared in a chargrill pan before serving with a coleslaw flavoured with soy and coriander.

First published in 2017

Ingredients

Metric

Imperial

Grilled tuna steak, Asian-style red cabbage coleslaw

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
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
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
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

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Get in touch

Please sign in or register to send a comment to Great British Chefs.