Pan seared tuna steaks with chilli jam

The chilli jam can be made in advance and kept in the fridge for up to a week. If preparing in advance, cool and refrigerate then when required, re-heat in a microwave oven for 30 seconds before serving.

Ingredients

• 2tbsp Kikkoman Teriyaki Marinade
• 4 x 150g tuna steaks
• 2tsp vegetable oil
• 150g rocket salad

• 1 red chilli, roughly chopped
• 5 spring onions, roughly chopped
• 1 garlic clove, roughly chopped
• 2tbsp coriander, roughly chopped
• Squeeze of lime juice
• 1tbsp caster sugar
• 2tbsp water
• 3tbsp Kikkoman Less Salt Soy Sauce
• 2tbsp sesame oil
• 2tsp sesame seeds

Method

Pour the Kikkoman Teriyaki Marinade into a shallow non-metallic dish, add the tuna steaks and leave for 20 minutes to allow the flavours to infuse the flavours.

While the tuna is marinating make the chilli jam: Place the chilli, spring onions, garlic, coriander and lime juice in a food processor and blend until thoroughly mixed. In a pan, heat the sugar, water, soy sauce and sesame oil until simmering, then stir in the chilli mixture and sesame seeds. Remove from the heat and set to one side.

Heat the oil in a hot pan or wok and sear the tuna steaks for 1-2 minutes on either side. Finely slice the tuna into strips and pile high on a bed of rocket, together with the chilli jam.