Seared tuna with a spicy rice salad and Asian flavourings

Fresh tuna flavoured with garlic, ginger, lime and coriander, seared and sliced. Served with a lightly spiced rice salad with chilli and spring onions, carrot and avocado. All topped with a sprinkling of cashew nuts.

Serves: 4
Time to make: 40 mins

Ingredients

Tuna
4 x 110g tuna steaks
4 teaspoons oil
¼ teaspoon salt
freshly ground black pepper

Sauce
4 cloves garlic, crushed
8cm piece fresh ginger, grated
2 limes, juice only
4 teaspoons reduced-salt soy sauce
¹/³ cup chopped fresh coriandercilantroX, plus extra for garnish

Rice salad
2½ cups cooked brown basmati rice
3 spring onions, finely chopped
1 red chilli, diced
1 cup grated carrot
1 avocado, sliced
1 telegraph cucumber, sliced
1 lemon, zest and juice
1 tablespoon oil
¹/³ cup fresh coriandercilantroX, to garnish
¼ cup cashew nuts, crushed, to garnish

Instructions

1 On a board, place tuna and season with oil, salt and pepper.

2 In a bowl, combine sauce ingredients and mix well.

3 To make rice salad, in a large bowl, mix rice with spring onions, chilli, carrot, avocado and cucumber. Combine lemon juice and zest and oil and stir through salad.

4 In a non-stick pan heat oil over high. Sear tuna for 1 minute on each side. Pour over sauce. Turn tuna once and cook for a further minute. Remove from pan and keep warm. Add a little water to the pan and stir into pan juices.

5 Divide rice salad among four bowls. Slice tuna and serve on top of rice salad. Pour over remaining pan juices. Serve with cashews and coriander to garnish.