Sesame-Crusted Tuna Steak
with broccolini, spicy fried rice & sriracha mayo
Tuna steak is a thick cut of tuna fish, usually from the loin or the belly. It's often grilled, seared, or pan-fried and typically served rare or medium-rare in order to preserve its tenderness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bunch
Scallions
½ piece
Garlic
1 piece
Tuna steak
(Contains: Vis)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
1 sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
20 g
Kimchi sauce
10 milliliters
Fish sauce
(Contains: Vis)
5 g
Fresh coriander
(May be present: Selderij)
1 piece
Carrot
50 g
Broccolini
75 g
Jasmine rice
25 g
Sriracha mayo
(Contains: Soja, Mosterd, Ei)
Not included in your delivery
25 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
½ tablespoon
Sugar
½ teaspoon
[Reduced salt] soy sauce
2 tablespoon
Sunflower oil
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Boil plenty of water in a pot or saucepan and cook the rice for 8 - 9 minutes, then drain and set aside. Chop some of the scallion greens into thin rings to use later as garnish and set aside. Cut the rest of the scallions into 2cm chunks. Grate the carrot and crush or mince the garlic.
Heat a drizzle of sunflower oil in a wok over medium-high heat. Fry the scallions, carrot, and garlic for 4 - 6 minutes, then remove from the wok and set aside. In a bowl, combine the stock with the white wine vinegar, sugar, fish sauce* and soy sauce, along with half each of the kimchi sauce* and the Korean-style spices. Add sambal as preferred, mix well and set aside.
*Take care, these ingredients are spicy and salty! Use as preferred.
In the same wok, heat another drizzle of sunflower oil over high heat. Fry the broccolini for 4 - 5 minutes, then deglaze with a splash of water and add the rest of the kimchi sauce. Cover and allow to stew for 4 - 5 minutes, then remove from the wok and set aside. Finely chop the coriander in the meantime.
On a deep plate, combine two thirds of the sesame seeds with the rest of the Korean-style spices. Season to taste with salt and pepper. Pat the tuna steak dry with kitchen paper, then coat with the sesame mixture. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the tuna steak for 1 - 3 minutes per side, or longer if you'd prefer it to be less rare.
Heat a drizzle of sunflower oil in the same wok over high heat. When the oil is nice and hot, add the rice and the sauce, mix well to combine and fry for 4 - 5 minutes over high heat, leaving it mostly undisturbed. Add the fried carrot and scallions and mix well to combine.
Serve the stir-fry on deep plates and garnish with the reserved scallions and the coriander. Cut the tuna steak into thin slices and serve on a separate plate, then drizzle over the sriracha mayo. Garnish the broccolini with the rest of the sesame seeds and serve on another plate.
