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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Sesame Crusted Tuna with Soy and Ginger, Courgettes and Pak Choi
Introduction from Rukmini Iyer
This might look like a light meal, but with the addition of cannellini beans (taking the place of a carb, as they work so beautifully with tuna and require no effort), it’s incredibly filling as well as delicious. With the quick cooking time, the courgettes retain their crunch and freshness. I imagine this will quickly become a weeknight favourite in your house, as it is in mine.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil. Lay the tuna steaks on top and gently rub them with another ½ tablespoon of sesame oil. Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10–15 minutes until the tuna is just cooked through.
Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl. Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.
Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.
CHANGE IT UP: This dish is also lovely with baby courgettes.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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