Ingredients
Serves 4-62 x 140g tuna steaks
2 tpns extra virgin olive oil
Pinch of dried chilli flakes
Sea salt and freshly ground pepper
Lime wedges
Coriander leaves
Wasabi Coleslaw
¼ red cabbage finely sliced
¼ white cabbage, finely sliced
2 spring onions, finely sliced on the diagonal
Handful of snow peas, finely sliced on the diagonal
1 tbs mayonnaise
1tbs Greek yoghurt
Wasabi paste to taste
Method
To make the coleslaw, combine the cabbage spring onions 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, I 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 a little olive 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 a high heat. Place the tuna in the pan then lower the heat to medium-high. Cook for around 4mins then turn and cook for 2mins on the other side. This will cook the tuna medium-rare. Cook for 6mins on one side and 3mins on the other if you prefer well-done.
Serve the tuna steak with coleslaw on top, lime wedges on the side and scattered with coriander leaves.