Chargrilled Thai-Style Tuna with Courgette Ribbons and Fragrant Rice

Chargrilled marinated tuna steak served with sesame-warmed courgette ribbons and fragrant jasmine rice in a spicy Thai dressing.

Healthy Seafood High Protein Tuna Thai

Estimated Nutrition

Calories

1184.6

kcal / serving

1184.6 kcal total

Carbs

102.1g

per serving

102.1 g total

Fat

62.4g

per serving

62.4 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

soft

CondimentsSauces

tbsp

White Wine Vinegar

tbsp

Soy Sauce

Fruits

piece

Lime

juice only

GrainsCereals

100

Jasmine Rice

cooked

NutsSeeds

clove

Garlic

chopped

Galangal

peeled and finely chopped; or ginger

0.25

stick

Lemongrass

outer layer removed, finely chopped

Cashews

unsalted, crushed

tsp

Sesame Seed

OilsFats

tbsp

Olive Oil

1.5

tbsp

Olive Oil

tsp

Sesame Oil

Seafood

150

Tuna Steak

Vegetables

0.5

piece

Green Chilli

seeds removed, finely chopped

piece

Courgette

sliced into very thin ribbons

Method

Marinate the tuna in the mixture for several minutes before removing and reserving the liquid.

Sear the tuna in a hot griddle pan for 2 to 3 minutes per side.

Simmer the reserved dressing in a small saucepan over gentle heat.

Mix all the dressing ingredients in a bowl, excluding the tuna.

Warm the courgette ribbons in a pan with sesame oil and top with sesame seeds.

Plate the rice with the tuna and courgettes, then drizzle over the warm dressing.