Soy tuna with wasabi mash

10-30 minutes 2 servings 600 kcal or less asian fish frozen broad bean frozen broad beans japanese mains potato potatoes quick rice wine vinegar seafood soya beans tuna tuna steak tuna steaks wasabi

N/A

Source

Ingredients

3 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp caster sugar

2 tuna steaks , each about 140g/5oz

500g potato

100ml semi-skimmed milk

2 tsp wasabi paste (see Know-how)

1 spring onion , finely sliced

frozen broad bean or soya beans, to serve

Method

Mix together the soy sauce, vinegar and sugar. Pour over the tuna and marinate for at least 20 mins or up to 2 hrs in the fridge. Place the potatoes in a pan of lightly salted boiling water, then cook for 10-15 mins until soft. Drain well. Heat the milk in the pan and mix in the wasabi, return the potatoes to the pan, then mash until smooth. Stir through the spring onion and keep warm.

Heat a non-stick griddle pan until smoking hot. Remove the tuna from the marinade. Cook on the griddle for 2-3 mins on each side until seared on the outside, but still pink inside. Cook the broad or soy beans according to pack instructions, then serve alongside the tuna and mash.