Szechuan tuna with mange tout salad

Rich tuna steaks work really well with strong Szechuan pepper and a fresh, vibrant Asian salad.

Serves: 4

Preparation time:  15 minutes

Cooking time:  15 minutes

0.0/5 stars Av. customer rating

You will need

  • 1kg bag baby potatoes
  • 2 garlic cloves, finely chopped
  • 3 tablespoons rice vinegar
  • 1 teaspoon whole Szechuan peppercorns, crushed
  • 3 tablespoons light soy sauce
  • 200g bag radishes, trimmed and coarsely grated
  • 200g pack trimmed mange tout, thinly sliced lengthways
  • ½ cucumber, trimmed, halved, deseeded and cut into matchsticks
  • 1 tablespoon vegetable oil
  • 4 fresh tuna steaks
[]

Recipe Information

Step by step guide to making Szechuan tuna with mange tout salad

  1. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain and cut in half.
  2. Meanwhile, in a small bowl, mix together the garlic, 1 tablespoon of the rice vinegar, the crushed Szechuan peppercorns and the soy sauce. Set aside.
  3. Make the salad: mix together the radish, mange tout and cucumber. Drizzle over the remaining rice vinegar and season with freshly ground black pepper. Toss to combine.
  4. Heat the oil in a large frying pan. Add the tuna steaks and cook for 2 minutes, then turn over.
  5. Pour in the Szechuan dressing, and continue to cook the tuna for a further minute, for medium-rare, or for an extra 2-3 minutes for well-done.
  6. Serve with the pan juices drizzled over and the potatoes and salad on the side.

Cook's tip: You could also flake the cooked tuna and toss it together with the salad and potatoes to enjoy cold.

Summary of customer ratings and reviews

Nutritional information for Szechuan tuna with mange tout salad

Nutritional information for Szechuan tuna with mange tout salad

Nutrition type per serving
Calories 371 kcal
Total Fat 8.2g
Saturated Fat 1.4g
Salt 1.44g
Sugar 8.0g

This recipe is:

Close this tooltip and return to the page