Mary Berry’s Seared Teriyaki Tuna with Ribbon Vegetable Salad
As seen on her BBC 2 series Mary 90, Mary Berrys healthy seared tuna is served with a rainbow salad and a delicious teriyaki-style sauce.
Introduction
Rice vinegar is sweeter than white wine vinegar so if using the latter just use 1 teaspoon. Use a potato peeler to slice the veg into ribbons.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 1 large | carrot |
| ½ | cucumber |
| 4 x 150g (5oz) | tuna steaks |
| 2 tbsp | olive oil |
| Handful of (about 30g/1oz) | rocket leaves |
| ½ | red pepper, deseeded and thinly sliced into strips |
| 4 | spring onions, thinly sliced |
| For the teriyaki sauce: | |
|---|---|
| 6 tbsp | honey |
| 6 tbsp | soy sauce |
| 1½ tsp | white or rice wine vinegar |
| juice of ½ large lemon | |
| 1½ tsp | toasted sesame oil |
| 1 | garlic clove, finely grated |
| 2 heaped tsp | cornflour |
Method
To make ribbons from the carrot and cucumber, using a vegetable peeler, drag along the length of the vegetable to give long, thin ribbons.
Measure all the sauce ingredients into a small saucepan. Whisk by hand with a small whisk until smooth. Bring to the boil, whisking until thickened. Leave to cool.
Season the tuna steaks with salt and ground black pepper and rub with the olive oil. Spoon 3 tablespoons of the sauce over the steaks and coat on both sides.
Place a large griddle or frying pan over a high heat until hot. Add the steaks and fry for 30–60 seconds on each side, depending on the thickness. The middle should still be very pink. Set aside on a warm plate.
Combine the rocket, carrot, cucumber, pepper and spring onions in a bowl. Mix well. Divide the salad between 4 plates. Top with the tuna steak and drizzle over some of the teriyaki sauce. (If the sauce is too thick to drizzle, loosen it with a splash of water.)
Mary’s Tips: Best made and served. Not suitable for freezing.
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