Teriyaki Sauce 2 tbsp
Tuna steaks 300g
Sesame seeds 4 tbsp
Carrots 1
Red pepper 1
Cucumber 100g
Sugar snaps 100g
Spring onions 6

Frying pan 1
Knife 1
Chopping board 1
Spatula 1

Calories 331
Fat 6.9g
Protein 43.7g
Carbs 24.3g
Sugars 11.1g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Seared sesame tuna with crunchy green vegetable

Japanese 5 Mins Prep · 20 Mins Cook

Place a large non stick frying pan on a medium-high heat. Rub the teriyaki all over the 2x 150g tuna steaks then pat on the sesame seeds to cover. Place in the hot pan with a splash of olive oil and sear for 2-3 minutes on each side, so it’s golden on the outside but pink in the middle. Remove and set aside. Wipe out with the pan with a ball of kitchen paper and return to heat.

Place a large non stick frying pan on a medium-high heat. Rub the teriyaki all over the 2x 150g tuna steaks then pat on the sesame seeds to cover. Place in the hot pan with a splash of olive oil and sear for 2-3 minutes on each side, so it’s golden on the outside but pink in the middle. Remove and set aside. Wipe out with the pan with a ball of kitchen paper and return to heat.

Prepare the carrot, red pepper, spring onions and cucumber, trim to chop a similar length as the sugar snaps tossing all into hot pan with a pinch of salt to lightly season. Lightly fry for a few minutes.

Prepare the carrot, red pepper, spring onions and cucumber, trim to chop a similar length as the sugar snaps tossing all into hot pan with a pinch of salt to lightly season. Lightly fry for a few minutes.

Place the crunchy vegetable mix on a plate with the tuna on top, season to taste.

Place the crunchy vegetable mix on a plate with the tuna on top, season to taste.