Pan seared tuna steaks with chilli jam

You can make the chilli jam in advance and keep it in the fridge for up to a week

Ingredients (Serves 4)
  • 150ml/5fl oz Kikkoman Teriyaki Marinade
  • 4 x 225g/8oz tuna loin steaks
  • 150g/5oz rocket salad
  • 2 tsp vegetable oil
For the chilli jam
  • 1 red chilli, deseeded and roughly chopped
  • 5 spring onions, trimmed and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 2 tbsp fresh coriander, roughly chopped
  • Squeeze of lime juice
  • 1 tbsp caster sugar
  • 2 tbsp water
  • 3 tbsp Kikkoman Soy Sauce
  • 2 tbsp sesame oil
  • 2 tsp sesame seeds

First make the chilli jam. Place the chopped red chilli, spring onions, garlic, coriander and lime juice into a food processor and blend until thoroughly combined.

Heat the sugar, water, soy sauce and sesame oil in a small saucepan until simmering, then stir in the chilli mixture and the sesame seeds. Simmer for a couple of minutes, stirring constantly. Keep warm until ready to serve or, if preparing in advance, cool and refrigerate until required. (To serve, reheat in the microwave for 30 seconds, or in a small saucepan for a few minutes.)

Pour the teriyaki marinade into a shallow dish, add the tuna steaks and leave for 20 minutes to allow the flavours to infuse.

Divide the rocket between 4 serving plates and set aside.

Heat the vegetable oil in a wok or frying pan, add the tuna steaks and sear for 1-2 minutes on each side. (You might have to do this in batches to avoid overcrowding the pan.) Finely slice the tuna into strips and pile high on the bed of wild rocket. Generously drizzle with chilli jam and serve immediately.
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