Soy and sesame tuna steaks with stir fried brown rice

This is such delicious way of enjoying tuna steaks. It uses mostly store cupboard ingredients and is so quick and easy. The stir fried brown rice accompanies the tuna very well.

Serves 4

For the tuna:

  • 4 tuna steaks (150g each)
  • 1 tsp sesame oil
  • 4 tbs soy sauce
  • Sprinkle sesame seeds

For the rice:

  • 200g brown rice
  • 2 cloves of garlic
  • 4g piece of ginger
  • 3 spring onions
  • 150g broccoli
  • 1 red chilli
  • 1 tbs vegetable oil
  • 3 tbs soy sauce
  • 2 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp Chinese five spice
  • Black pepper

For the tuna, mix the soy sauce and sesame oil together and marinate for an hour.

Whilst the tuna is marinating cook the brown rice (it usually takes 30 minutes). Finely slice the garlic, ginger and chilli. Slice the broccoli into thin florets and finely slice the spring onions.

I like to cook the rice and tuna at the same time. After an hour heat a griddle pan for the tuna and heat the vegetable oil in a wok.

Once the griddle pan is hot place the pieces of tuna onto it. Add the garlic, ginger and chilli to the oil in the wok. Stir fry for a few minutes, then add the broccoli and continue to stir fry for 1-2 minutes. At this time you should be able to see that the tuna has cooked on one side, turn the tuna over and cook for another 2 minutes before taking it out of the pan to rest for 5 minutes. Sprinkle with sesame seeds before serving.

In the wok add the brown rice to the garlic, ginger, chilli and broccoli. Add the Chinese five spice and stir fry for a few minutes before adding the soy sauce and rice wine vinegar, stir fry for another five minutes. Add the spring onions, sesame oil and a twist of black pepper to the rice. Continue to stir fry until the rice has taken on a golden colour.

Serve with the tuna.


3 thoughts on “Soy and sesame tuna steaks with stir fried brown rice

  1. I just stumbled onto your site and love the recipes!

    Tuna steaks are a personal favorite of mine. Nice tip on the sesame oil – I’ve been using olive oil in a similar marinade, but sesame or peanut oil would give it so much more flavor.

    It depends on the quality of your tuna, but I like to get my cast iron skillet nice and hot (I once read that the ‘pockets’ in cast iron close with heat, preventing food from sticking) and then just _briefly_ sear the tuna steaks, keeping them almost rare on the inside. A little wasabi mayo and grilled asparagus or zucchini, and you’re golden.

    I can’t wait to try this recipe next time. Keep up the great work!

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