Teriyaki tuna steaks


Another of my own inventions, once the veg is chopped, this is a really quick dish to throw together. The tuna is griddled for between 10 seconds (if you like it very rare) and a minute (cooked through) each side, according to your taste.

I used wholewheat soba noodles with soy for flavour and to stop them sticking together. They were bought in one of my more worthy moments, but they won low-carb points with Papa Swabey, and the kids seemed perfectly happy with them.

All in all, Papa Swabey was very impressed, as were the kids. Although the 3-year-old didn’t really touch the veg apart from the mushrooms, but that’s reasonably standard. She was pretty enthusiastic about the noodles and fish. And the 10-month-old was so keen I think more might have ended up in his belly than on the floor, which makes a nice change.

Serves: 4

Prep: 15 minutes

Cook: 10 minutes

  • 4 tuna steaks (we could probably have got away with 3, with the kids sharing, but it did all get eaten in the end…)
  • generous amount of pak choi or chinese greens
  • large carrot, julienned or shaved into thin strips
  • red pepper
  • 5 spring onions
  • 6 or 7 large chestnut mushrooms
  • tbsp coconut oil
  • 2 tbsp soy sauce
  • 2 tbsp teriyaki sauce
  • 2 tbsp fish sauce
  • 2 tbsp minced ginger
  1. Place the tuna steaks into a shallow dish and spread half the minced ginger onto both sides and then cover them with the teriyaki sauce and half the fish sauce. Set aside to marinate.
  2. Chop up the veg. Then put a wok onto a high heat and put in the coconut oil, soy sauce and the rest of the fish sauce and minced ginger. Once that is hot add all the veg except the pak choi/greens and move around until it is all coated in the sauce. (If you are having noodles, this is a good time to pt them on.)
  3. Add the greens a handful at a time, stirring in each time and giving it a few seconds to reduce in volume so that you don’t overcrowd the wok. Stir fry for another 5 minutes or so and then remove from the heat.
  4. Put the griddle on a high heat and let it get hot. Griddle the tuna to your desired rareness (10-60 seconds each side).
  5. Serve with noodles tossed in soy sauce.



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