Pan seared tuna steaks with chilli jam
Delicious pan seared tuna steaks are an easy fish dish! The chilli jam can be made in advance and kept in the fridge for up to a week.
- Preparation Time10 mins
- Additional Time20 mins marinating time
- Cooking Time25 mins
Nutrition per serving
- Energy288 Kcals
- Saturated Fat2.7g
- 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
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.