> Recipes > Tuna

Grilled tuna steak, Asian-style red cabbage coleslaw

PT20M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Grilled tuna steak, Asian-style red cabbage coleslaw

save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Get in touch

Grilled tuna steak, Asian-style red cabbage coleslaw

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: