Dinner for two anyone? Why yes please. Get this delicious and a wee bit fancy tuna steak dinner on your plate in no time at all. Using fresh tuna steaks and a few simple ingredients, you can feel like your very own master chef in your own kitchen!
I seem to be cooking quite a bit these days. I am on a roll as they say. I had better not jynks it, or it might be back to toast in week or so. In the meantime, I am enjoying the creativity and flavours that are coming out of the kitchen. This was honestly a clean out the fridge, freezer and cupboard meal. It might not look like it, but it was. Honest to goodness.
Every so often, I do go through my freezer. I don't have a deep freezer and my fridge freezer isn't very big either. It's a European fridge to start with. If you come from any part of North America, European fridges seem tiny. After 20 years I have adjusted, barely. So, the freezer is never too full because it really isn't big enough to hold much more than a few weeks worth of food for a family of four. I don't know where I would put my moose and fish if I were still in Newfoundland!
Back to the freezer. I found two tuna small tuna steaks hiding behind some opened freezer burnt bread. To the bin went the bread, and the counter the tuna. Then after just a few minutes scrambling around the kitchen to see what else was in dire need of eating, I found a very ripe avocado and quite a sad looking spring onion.
Dinner was about to happen.
Let's talk cooking.
I have talked about the art of multi tasking in the kitchen many times. This dish is a case in point of doing a whole bunch of things at the same time to ensure it's all done at the same time. Not difficult, you just got to remember to pay attention. I'm not always good at that either.
If you look through the recipe below you will probably wonder how it's all cooked in 15 minutes, considering the cooking times of everything. Well folks, it's simple, you cook it all at the same time.
First of all, have all your ingredients lined up in front of you. This always makes life a whole lot easier. Plus you are less likely to omit and ingredient if they are all staring you in the face. I should listen to my own advice, as I am kind of famous for leaving out a main ingredient by not following this simple step. Note to self.
Get the rice and sauce going at the same time. As soon as you have those two under control, put your tuna steaks in a pan and get those cooking. I cooked my tuna to the well done stage. No fan of tartare here. I like my food cooked thank you. So, if you prefer yours a bit on the rare side, just cook it for less time.
By doing it this way, you should be able to get it all cooked and plated up in 15 minutes. Really! Feel like a Master Chef yet? By now your kitchen should look like a hellish mess so pour yourself a drink and enjoy dinner.
Soy & Ginger Tuna Steaks with Fresh Avocado
Serves 2 / Prep time: 10 minutes / Cook time: 15 minutes
2 Tuna Steaks
1 Avocado, cut in half and cut into thin slices
1/2 Cup long grain rice, uncooked
1 Cup water
1 Tablespoon sesame seeds
1/2 Spring onion, finely chopped
1 Tablespoon olive oil
For the sauce:
1/4 Cup/ 60 ml soy sauce
1 Tablespoon brown sugar
1 inch piece ginger root, finely grated
2 Garlic cloves, crushed
1 Teaspoon cornflour
3/4 Cup/180 water plus 2 tablespoons
1 Tablespoon olive oil
Cook the rice. Pour the water in a medium saucepan set over high heat and bring to a boil. Add rice, stir well and reduce heat to low. Cover and cook for 12-15 minutes. Remove from heat.
Whisk the 2 tablespoons of water and cornstarch in a small glass and set aside.
In a small saucepan set over medium heat add the olive oil, garlic and ginger. Stir for just a minute and add the soy sauce, water and brown sugar. Stir well and bring to a simmer. Reduce heat to low, cover and leave to simmer for about 5 minutes. Remove from heat and put the sauce through a sieve over a bowl. Discard the garlic and ginger in the sieve and return the sauce to the pan over medium heat. Bring back to a simmer and add the tablespoon of cornstarch mixture and stir well until it thickens, about 30 seconds. Remove from heat.
In a medium skillet set over high heat, add the remaining tablespoon of olive oil for about a minute. Add tuna steaks and cook each side for about 5 minutes or until cooked through. Remove from heat.
Spoon equal amounts of rice onto two plates. Top with the tuna steak then avocado. Pour over sauce and sprinkle over spring onions and sesame seeds. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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