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Chargrilled Thai-Style Tuna with Courgette Ribbons and Fragrant Rice

Chargrilled marinated tuna steak served with sesame-warmed courgette ribbons and fragrant jasmine rice in a spicy Thai dressing.

HealthySeafoodHigh ProteinTunaThai

Estimated Nutrition

Per Serving Total
Calories 1184.6 kcals 1184.6 kcals
Carbohydrates 102.1 grams 102.1 grams
Fat 62.4 grams 62.4 grams
Protein 54.2 grams 54.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Brown Sugar
soft
CondimentsSauces
2
tbsp
White Wine Vinegar
1
tbsp
Soy Sauce
Fruits
1
piece
Lime
juice only
GrainsCereals
100
g
Jasmine Rice
cooked
NutsSeeds
1
clove
Garlic
chopped
1
cm
Galangal
peeled and finely chopped; or ginger
0.25
stick
Lemongrass
outer layer removed, finely chopped
55
g
Cashews
unsalted, crushed
2
tsp
Sesame Seeds
OilsFats
1
tbsp
Olive Oil
1.5
tbsp
Olive Oil
2
tsp
Sesame Oil
Seafood
150
g
Tuna Steak
Vegetables
0.5
piece
Green Chilli
seeds removed, finely chopped
1
piece
Courgette
sliced into very thin ribbons

Steps

  • Mix all the dressing ingredients in a bowl, excluding the tuna.
  • Marinate the tuna in the mixture for several minutes before removing and reserving the liquid.
  • Sear the tuna in a hot griddle pan for 2 to 3 minutes per side.
  • Simmer the reserved dressing in a small saucepan over gentle heat.
  • Warm the courgette ribbons in a pan with sesame oil and top with sesame seeds.
  • Plate the rice with the tuna and courgettes, then drizzle over the warm dressing.