Asian-style tuna steaks w/ Asian cucumber salad
3 tablespoon(s), finely chopped
Chilli, green or red
1 individual, red, deseeded and finely chopped, plus extra sliced, to serve
1 inch slice(s), peeled and finely grated
2 clove(s), crushed
1 zest(s) of 1
Lime Juice, Fresh
4 steak(s), medium
Calorie controlled cooking spray
Brown rice, microwaveable
1 medium, sliced, to serve
Rice Wine Vinegar
- In a large non-metallic bowl, combine 2 tablespoons of the coriander, the chilli, ginger, garlic, lime zest and juice and soy sauce. Add the tuna steaks, turning to coat, then cover with clingfilm and transfer to the fridge to marinate for 2 hours, or overnight.
- Remove the tuna steaks from the fridge 30 minutes before cooking, transfer to a plate using a slotted spoon, and allow to come to room temperature. Discard the leftover marinade.
- Set a nonstick griddle pan over a high heat and mist with cooking spray, then cook the tuna steaks for 3 minutes each side for medium or 5 minutes each side for well done.
- Cook the rice to pack instructions. Serve the tuna steaks with the rice, with the remaining coriander and extra chilli scattered over, and the lime slices on the side.