Saturday, April 10, 2010

Recipe: Tuna Steaks & Cabbage Salad

Well, David thinks I have finally gone mad.  He has grown used to the fact that I love talking about food, shopping for food, cooking food and of course eating food, in fact I even dream it occasionally (who doesn't??).  But now I have started photographing and blogging about my food.  Ahh well, I have convinced him that it's just about me sharing the love :)

Tonight's meal is one of my recent faves.  I have managed to convert some non-tuna eaters to tuna LOVERS with this one, so if in doubt please give it a go, it really is delicious.  My presentation leaves a lot to be desired so if you are not convinced by the photos just trust me.

  • Tuna steaks 
  • Garlic
  • Fresh ginger
  • Teriyaki sauce
  • Cabbage (I have used a bit of purple and a bit of green here but you can use one or the other)
  • A bunch of radishes
  • Big handful of fresh mint
  • 2-3 lemons
  • Olive oil
  • Parmesan cheese freshly grated
  • Green peas
  • Small red chilli

The first thing you do is to take your tuna steaks, chop up some ginger and garlic and pop it on top of the tuna, cover it in teriyaki sauce and pop it in the fridge for an hour or two.

Now, for the salad.  This salad is an absolute winner and we eat it all the time with various meals.  It's a great way to get some goodness into you and it is VERY tasty.  My friend Adles gave this recipe to me (thanks Adles x).

Ok, chop up the cabbage, thinly slice the radish, and pop it all in a salad bowl (after washing of course) with the mint, peas and chilli.  Sometimes I don't have all the ingredients and I just use what I have and it still tastes wonderful (eg tonight I didn't have peas and radishes so I just went without those and it was still YUM).

Once it's all in the bowl, put a nice lashing of olive oil over it and give it a good mix.  Then squeeze the lemons and add the freshly squeezed lemon juice in and mix again, then you grate up a heap of parmesan cheese and mix it all up.  Whatever you do, don't go light on the lemon juice or the parmesan, you need a lot of both to give it a good kick. 

Now, time to cook the tuna.  You just heat a bit of oil on a med/high heat and once it's nice and hot pop the tuna on and cook it for 2-3 mins on each side.  I like mine quite rare so if you want it well done leave it a bit longer.  The tuna does keep cooking even when taken off the heat so better to undercook it a little.  You'll get the hang of it anyway.

And that's as easy as it is!  Of course, if you are anything like me you will need to pour yourself a nice glass of white to enjoy with it.
Sometimes I have the tuna with wasabi coleslaw, also DELICIOUS.  If you would like that recipe, let me know and I'll go into blog mode next time I make it.  You will probably notice that I am a bit vague on the measurements etc of ingredients, just shoot me an email if you would like some more detail.

Happy cooking, and more importantly eating!