*This recipe is gluten-free according to industry standards
Ingredients
- caster sugar 1 tsp
- tamarind paste 2 tbsp
- groundnut oil 2 tsp
- tuna steaks 2
SALAD
- sugar snap peas 150g pack, blanched
- mango 1/2, cut into matchsticks
- red onion 1/2 small, finely sliced
- sesame oil 1 tsp
- rice vinegar 2 tsp
Method
-
Step 1
Put the sugar in a bowl and add a splash of boiling water from the kettle. Stir until the sugar dissolves then stir in the tamarind and oil. Put the tuna in a small dish and spoon over the tamarind mix. Leave for 20 minutes.
-
Step 2
Heat a heavy frying pan to high and cook the tuna for 2 minutes each side, adding
the rest of the glaze as you cook. Rest for 2 minutes while you toss all the salad ingredients together with some seasoning. -
Step 3
Serve the tuna with the salad.
Nutritional Information
- Kcals 345
- Fat 7.2g
- Saturates 1.5g
- Carbs 19.8g
- Sugars 14.8g
- Fibre 3.2g
- Protein 48.6g
- Salt 0.36g
