This homely, nourishing dish is delicious, colourful and fancy enough to serve to guests. It contains thyroid-supporting iodine as well as fibre. Depending on your taste, you can add a little more mango and avocado, which boost the slaw’s nutritional value. The Chinese five spice can be omitted if you aren’t too keen on the aniseed flavour.
For more recipes from The Happy Kitchen please click here
- 2 organic tuna steaks
- 1 garlic clove, finely sliced
- 2 red chillies, finely sliced
- 21⁄2cm root ginger, finely sliced
- 2 tablespoons toasted sesame oil
- Bunch of fresh coriander, finely chopped 20g cashew nuts
- 2 tablespoons mixed sesame seeds (black and white look lovely, but use just white if easier)
- 2 spring onions, finely sliced
For the slaw:
- 1⁄2 red cabbage, finely shredded
- 1 mango, cut into 2cm chunks
- 3 carrots, grated (or cut into ribbons if you have a spiraliser)
- 8-10 radishes, sliced
- 1 avocado, chopped into 2cm chunks 50g fresh coriander, chopped
For the dressing:
- 1 red chilli, finely chopped
- 2 tablespoons soy or tamari sauce
- 1 tablespoon maple syrup or runny honey 3 tablespoons toasted sesame oil
- 1 teaspoon Chinese five spice (optional)
- Extra coriander leaves, to serve
- Mix together the garlic, chilli, ginger, 1 tablespoon of sesame oil and coriander in a bowl. Add the tuna steaks and leave them to marinate for at least an hour.
- Toast the cashews in a pan for 2 minutes or until they are slightly browned, tossing them to ensure they don’t burn. Remove them from the pan and set them aside.
- For the slaw, combine the cabbage, mango, carrots, radishes, avocado and coriander in a bowl.
- Make the dressing by putting all the ingredients in a jar with a lid and shaking it. Toss the slaw in the dressing and leave it to marinate for up to an hour – it will lose its crunch if you leave it any longer.
- Sprinkle the sesame seeds on a flat surface and lightly roll the edges of each tuna steak in them.
- Put 1 tablespoon of sesame oil in a pan over a medium heat. Once the pan is hot, add the tuna using tongs and sear each side for roughly 5-7 minutes (depending on how well cooked you like your tuna). Remove it from the pan and set it aside.
- Slice the tuna and place it on top of the slaw.
- To serve, sprinkle over the cashews, spring onions and the remaining coriander.