This sticky glaze is easy to make and turns a quickly griddled tuna steak into a zingy meal for two. Try it with asparagus and root veg salad.
- For the tuna steak
- 100g/3½oz caster sugar
- 60ml/2fl oz rice wine vinegar
- 2 lemongrass sticks, bruised
- 1 red chilli, finely sliced
- 2 tbsp finely sliced mint
- 2 tbsp finely sliced coriander
- 400g/14oz block fresh tuna
- For the asparagus salad
- 8 asparagus spears, trimmed
- ½ bunch baby breakfast radishes, leaves removed and reserved
- 1 bunch baby turnips
- ½ bunch fresh watercress
- 2 tbsp fresh mint leaves, left whole
- 2 tbsp fresh coriander, left whole
- 2 tbsp baby coriander cress, to serve
- For the tuna steak, heat a griddle pan until hot.
- Heat a frying pan and add the sugar, vinegar and 60ml/2fl oz of water. Once the sugar has dissolved, add the lemongrass, chilli, mint and coriander.
- Cook for a couple of minutes until sticky and then roll the tuna in the glaze.
- Place the tuna onto a griddle pan and cook until bar marks appear and turn the tuna around until you have marks all around the tuna. Make sure it is pink in the middle.
- Once removed from the pan, brush the remaining glaze over the tuna. Allow to rest for a few minutes while you make the salad.
- For the asparagus salad, heat a saucepan of boiling water and blanch the asparagus, radishes and turnips. Drain.
- Place the vegetables in iced water to refresh.
- Place the watercress, mint and coriander leaves in a large bowl. Add the blanched vegetables, along with the radish leaves and mix it all together.
- To serve, cut the tuna into bite-size pieces and serve with the salad alongside. Garnish with baby coriander cress. Drizzle over any glaze that’s left in the pan after cooking the tuna.