Sink your teeth into some succulent chilli tuna steaks with wasabi coleslaw
The summer is hitting hard and sometimes it’s too much effort to slave away in a hot kitchen. This dish is an easy and fresh dish that only requires a small amount of time above a pan. The simplicity of tuna and the freshness of the coleslaw makes for a great combination, and the chilli can be set aside if you aren’t a fan of spice. This recipe has been plucked from Jane Kennedy’s new cookbook, The Big Book of Fabulous Food, and it is packed with pages of great and unique recipes just like this one.
INGREDIENTS
2 x 140 g tuna steaks
2 teaspoons extra-virgin olive oil
pinch of dried chilli flakes
sea salt and freshly ground black pepper
lime wedges
coriander leaves
Wasabi coleslaw
¼ red cabbage, thinly sliced
¼ white cabbage, thinly sliced
2 spring onions (scallions), thinly
sliced diagonally
1 handful snow peas (mangetout), thinly
sliced diagonally
1 tablespoon mayonnaise
1 tablespoon Greek yoghurt
wasabi paste to taste
TO MAKE
To make the coleslaw, combine the cabbages, spring onion and snow peas in a mixing bowl.
In a smaller bowl, mix the mayonnaise and yoghurt to make a creamy dressing, then add as much or as little wasabi as you like – some find it best to start with a small squeeze and increase to taste. Add the dressing to the coleslaw ingredients and toss to combine thoroughly. Cover and refrigerate until ready to serve.
To prepare the tuna steaks, rub them all over with the oil, then sprinkle with a good pinch of dried chilli flakes and season generously with salt and pepper.
Heat a non-stick frying pan over high heat. Place the tuna in the pan and lower the heat to medium–high. Cook for around 4 minutes, then turn and cook for 2 minutes on the other side. This will cook the tuna medium–rare. Cook for 6 minutes on one side and 3 minutes on the other if you prefer it well done.
Serve the tuna steaks with the coleslaw on top, lime wedges on the side and scattered with coriander leaves.
This is an edited extract from The Big Book Of Fabulous Food by Jane Kennedy published by Hardie Grant Books.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.