Tuna Steak with Wakame & Edamame

Name: Tuna Steak with Wakame & Edamame over rice with furikake, cucumber & zesty sambal mayo
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 g White long grain rice; 2 piece Tuna steak; 1 piece Garlic; 50 g Wakame; 1 piece Cucumber; 100 g Edamame; 10 milliliters Sesame oil; 1 sachet(s) Furikake; ½ piece Lime; 360 milliliters Boiled water; ½ tablespoon Sunflower oil; 1 tablespoon White wine vinegar; 1 tablespoon [Plant-based] mayonnaise; 1 teaspoon Sambal; 5 teaspoon [Reduced salt] soy sauce; ½ tablespoon [Plant-based] butter; to taste Salt and pepper

over rice with furikake, cucumber & zesty sambal mayo

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Recipe Developer Steffi: "The salad in this recipe is inspired by 'Sunomono', a Japanese cucumber salad that is often served as a side dish. The dressing often consists of simple but tasty ingredients such as soy sauce, vinegar, sesame oil and a little sugar. To give this recipe a luxurious twist, I added edamame!"

Tags:

Eat Me First

•Calorie Smart

•High Protein

Allergens:

Vis

•Gluten

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

White long grain rice

1 piece

Tuna steak

(Contains: Vis)

½ piece

Garlic

25 g

Wakame

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

½ piece

Cucumber

50 g

Edamame

(Contains: Soja)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Furikake

(Contains: Sesamzaad, Soja, Tarwe)

¼ piece

Lime

Not included in your delivery

180 milliliters

Boiled water

¼ tablespoon

Sunflower oil

½ tablespoon

White wine vinegar

½ tablespoon

[Plant-based] mayonnaise

½ teaspoon

Sambal

2.5 teaspoon

[Reduced salt] soy sauce

¼ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2906 kJ

Calories695 kcal

Fat25 g

Saturated Fat5.1 g

Carbohydrate74.2 g

Sugar6.7 g

Dietary Fiber3.7 g

Protein40.7 g

Salt2.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Salad Bowl

•Tall-Sided Pan

•Paper Towel

•Small Bowl

Cooking Steps

Boil the water (see pantry for amount). Meanwhile, crush or mince the garlic. Heat the sunflower oil in a pot or saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes, then add the rice and the water. Boil the rice for 10 - 15 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered. Season to taste with salt and pepper.

Quarter the lime. In a salad bowl, combine the white wine vinegar with the sesame oil and (per person) 2 tsp soy sauce and the juice of a quarter lime per person. Season with a pinch of salt.

Slice the cucumber into thin crescents, then transfer to the salad bowl. Add the edamame and toss well to combine with the dressing, then set aside.

Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.

Pat the tuna dry with kitchen paper and season with salt and pepper. Melt the butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the tuna for 1 - 3 minutes per side (see Tip). Deglaze with the rest of the soy sauce.

Tip: tuna steak is more flavourful and tender when it's still rare. If you'd prefer your tuna steak to be less rare, fry it for a further 1 - 2 more minutes per side.

In a small bowl, combine the mayonnaise with the sambal and the juice of a quarter lime per person. Season to taste with salt and pepper.

Slice the tuna. Serve the rice on plates. Top with the cucumber salad, the wakame and the tuna. Drizzle with the sambal mayonnaise on top and garnish with the furikake.