Warm tuna salad
140 calories per serving
Ingredients—
50 Gms Chinese cabbage, shredded
3 tbsp Chinese rice wine
2 tbsp Thai fish sauce
1 tbsp Ginger, finely shredded
1 clove Garlic
½ Red chili, finely chopped
2 tbsp Demerara sugar
2 tbsp Lemon juice
400 Gms Fresh tuna steak
1 tbsp Sunflower oil
100 Gms Cherry tomatoes
Method—
1. Place the small pile of the Chinese cabbage on a serving plate.
2. Place the rice wine, fish sauce, ginger, garlic, chili, brown sugar and 1 tbsp lemon juice in a jar with a tight lid and shake well to mix.
3. Cut the tuna into strips and sprinkle with the remaining lemon juice.
4. Brush a non stick pan with the sunflower oil and heat until very hot.
5. Arrange the tuna strips in the pan and cook until just firm and light golden, turning them over once.
6. Remove from the pan and reserve.
7. Add the tomatoes to the pan and cook over a high heat until lightly browned.
8. Spoon the tuna and tomatoes over the Chinese cabbage and spoon the dressing over the top.
9. Serve warm.
140 calories per serving
Ingredients—
50 Gms Chinese cabbage, shredded
3 tbsp Chinese rice wine
2 tbsp Thai fish sauce
1 tbsp Ginger, finely shredded
1 clove Garlic
½ Red chili, finely chopped
2 tbsp Demerara sugar
2 tbsp Lemon juice
400 Gms Fresh tuna steak
1 tbsp Sunflower oil
100 Gms Cherry tomatoes
Method—
1. Place the small pile of the Chinese cabbage on a serving plate.
2. Place the rice wine, fish sauce, ginger, garlic, chili, brown sugar and 1 tbsp lemon juice in a jar with a tight lid and shake well to mix.
3. Cut the tuna into strips and sprinkle with the remaining lemon juice.
4. Brush a non stick pan with the sunflower oil and heat until very hot.
5. Arrange the tuna strips in the pan and cook until just firm and light golden, turning them over once.
6. Remove from the pan and reserve.
7. Add the tomatoes to the pan and cook over a high heat until lightly browned.
8. Spoon the tuna and tomatoes over the Chinese cabbage and spoon the dressing over the top.
9. Serve warm.
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