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Lemongrass Tuna with Coconut Rice and Seasoned Steamed Veg
Servings: 2
Author: Just Jo
Ingredients
  • Approx 200g tuna steak cut into cubes
  • 1 tbsp minced lemongrass
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp oil olive, rapeseed or groundnut will do
  • 1 cup basmati rice
  • 1 tbsp coconut powder
  • 2 pak choi chopped in half between the stems and leaves
  • Handful of baby corn
  • Handful of sugar snaps
  • 1 tsp hoisin sauce mixed with 2 tsp water and a small clove of garlic minced
  • 1-2 tsp Chinese chilli oil
  • 2-4 spring onions sliced finely on the diagonal
  • Toasted sesame oil if liked, to finish
Instructions
  1. Mix the garlic, ginger, lemongrass and oil together to form a paste then gently fold it into the tuna steak – set aside until needed.
  2. Steam your rice – 1 cup rice to 2 cups water with the coconut powder added (this is optional) over the lowest heat possible in a pan or following your microwave rice cooker directions. This can take up to 15 mins on the hob so don’t start to cook your veg too early.
  3. Pop a large bamboo steamer over a wok or frying pan with an inch or two of simmering water in – steam the corn and peas first for 2 minutes, then add the pak choi stems for 2 minutes then finally add the leaves and cook for barely a minute or until wilted.
  4. Plate up your cooked rice into reasonably large bowls or dishes.
  5. Toss the pak choi in the hoisin and garlic – lay over a half of the rice.
  6. Drizzle the corn and peas with chilli oil and lay over a quarter of the rice.
  7. Quickly cook the tuna in a medium hot frying pan for 90 seconds each side so that the pieces are still medium rare inside then pop over the remaining rice. Don’t worry about the veggies getting cold – the rice will be hot enough to keep them warm for the 2-3 minutes it takes to cook the fish.
  8. Drop some toasted sesame oil over if liked then finish with the spring onions.