Tuna Steak over Creamy Miso Mash
with ketjap jus & spicy sesame sugar snap peas
Recipe developer Chiara: "This dish is in the style of a French bistro, with Asian influences. I chose to use ingredients that are ‘umami’. So you'll add miso to the mashed potatoes, and ketjap manis to the butter sauce."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Tuna steak
(Contains Fish)
200 g
Potatoes
100 g
Sugar snap peas
7 g
White miso paste
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
¼ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
10 g
Garlic-ginger-chili mix
75 g
Cooking cream
(Contains Milk)
1 piece
Carrot
5 g
Cress
Not included in your delivery
2 tablespoon
[Plant-based] butter
25 milliliters
Low sodium mushroom or vegetable stock
to taste
Salt and pepper
2 teaspoon
White wine vinegar
2 tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
Peel or thoroughly wash the potatoes and carrot, then cut them into rough pieces. Transfer to a pot or saucepan and submerge with water, then boil for 15 - 17 minutes. Drain and set aside.
If preferred, carefully discard the tough ends of the sugar snap peas. Heat the sesame oil in a frying pan over medium-high heat and fry the garlic-ginger-chili mix* for 1 minute. Add the sugar snap peas and the sesame seeds, mix well and fry for 3 - 4 minutes. Deglaze with half of the white wine vinegar, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Meanwhile, melt half of the butter in a frying pan over medium-high heat. Fry the tuna steak for 1 - 3 minutes per side and season to taste with salt and pepper. Remove from the pan and allow to rest under aluminium foil (see Tip).
Tip: tuna steak is more flavourful and tender when it's still rare. If you'd prefer your tuna steak to be less rare, fry it for a further 1 - 2 minutes per side.
Prepare the stock. Melt the rest of the butter in the same frying pan over low heat. Add the ketjap, the stock and the rest of the white wine vinegar, along with sambal as preferred. Mix well to combine and allow to reduce gently for 1 - 2 minutes.
Transfer the cream and the miso* to a saucepan. Heat for 1 - 2 minutes over a low heat, stirring occasionally. Mash the potatoes and carrot with the miso cream, then season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
Serve the miso mash on plates. Slice the tuna steak and serve on top of the mash, then pour over some of the jus. Serve with the sugar snap peas and garnish with the cress. Serve the rest of the jus on the side.