Tuna Bowl
Servings:
1
Prep. Time:
10 minutes
Cook Time:
12 - 18 minutes
A traditional Hawaiian salad of tuna in soy sauce, sesame oil and onions. This dish is high in protein but low on fat content, making it the perfect choice for a quick and healthy lunch.
Ingredients:
- 1 tuna steak
- 1 pak choi, cut into quarters, washed and patted dry
- 2 spring onions, topped and tailed
- Udon noodles, approx. 80g portion
For the Dressing:
- 3 tbsp. mirin
- 3 tbsp. soya sauce
- 1 tbsp. sesame oil
- 1 tbsp. sunflower oil
- Juice of ½ lime
- 1 tsp. palm or brown sugar
To Serve
- 2 radishes, quartered
- Sesame seeds
Directions:
- Attach the GRILL plates to the 2 in 1 Grill & Sandwich Maker and pre-heat to MEDIUM – HIGH.
- Prepare the dressing by whisking together the dressing ingredients.
- Toss the pak choi and spring onions in a little of the dressing, before placing onto the grill. Cook for 10 minutes, turning occasionally, until they start to soften and char.
- Turn the grill to HIGH.
- Brush the tuna steaks with some of the dressing.
- Place the tuna steaks on the grill. For a rare tuna steak, cook for 1 minute, until well seared. Turn the tuna steak over and cook for a further minute. For a medium tuna steak, cook for 2 to 4 minutes each side.
- Bring a medium saucepan of water to the boil. Add the udon noodles and cook, stirring occasionally, until tender. Approximately 5 to 6 minutes. Drain and rinse with cool water. Place the noodles in a bowl and toss with a little dressing.
- To serve, slice the cooked tuna steak into ½ cm slices and place on one side of the noodles. Add the cooked vegetables and the radishes. Drizzle over a little of the dressing and sprinkle with sesame seeds.
