Tuna Steak with Wakame & Edamame
over rice with furikake, cucumber & zesty sambal mayo
Recipe Developer Steffi: "The salad in this recipe is inspired by 'Sunomono', a Japanese cucumber salad that is often served as a side dish. The dressing often consists of simple but tasty ingredients such as soy sauce, vinegar, sesame oil and a little sugar. To give this recipe a luxurious twist, I added edamame!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
1 piece
Tuna steak
(Contains Fish)
½ piece
Garlic
25 g
Wakame
(Contains Gluten, Wheat, Sesame, Soy)
½ piece
[Persian] cucumber
50 g
Edamame
(Contains Soy)
5 milliliters
Sesame oil
(Contains Sesame)
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
¼ piece
Lime
Not included in your delivery
180 milliliters
Boiled water
¼ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sambal
2.5 teaspoon
[Reduced salt] soy sauce
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil the water (see pantry for amount). Meanwhile, crush or mince the garlic. Heat the sunflower oil in a pot or saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes, then add the rice and the water. Boil the rice for 10 - 15 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered. Season to taste with salt and pepper.
Quarter the lime. In a salad bowl, combine the white wine vinegar with the sesame oil and (per person) 2 tsp soy sauce and the juice of a quarter lime per person. Season with a pinch of salt.
Slice the cucumber into thin crescents, then transfer to the salad bowl. Add the edamame and toss well to combine with the dressing, then set aside.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
Pat the tuna dry with kitchen paper and season with salt and pepper. Melt the butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the tuna for 1 - 3 minutes per side (see Tip). Deglaze with the rest of the soy sauce.
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 more minutes per side.
In a small bowl, combine the mayonnaise with the sambal and the juice of a quarter lime per person. Season to taste with salt and pepper.
Slice the tuna. Serve the rice on plates. Top with the cucumber salad, the wakame and the tuna. Drizzle with the sambal mayonnaise on top and garnish with the furikake.