Teriyaki Tuna and Rice

Name: Teriyaki Tuna and Rice
Yield: Makes 4 portions
Cuisine: Japanese
Ingredients: ½–1 tsp sesame oil; 1 tbsp sunflower oil, plus extra for cooking the tuna; 1½ tbsp honey; salt and pepper; 2 tsp good-quality balsamic vinegar; 150 g/5 oz cooked and shelled edamame; 3 tbsp soy sauce; 4 x 250 g/9 oz tuna steaks, sliced into 10–12 thick strips; 1 tbsp sweet chilli sauce, plus extra to serve; 250 g/9 oz cooked long grain rice; ½ red pepper, deseeded and diced; 1 garlic clove, crushed; 150 g/5 oz white mushrooms, sliced; 1 tsp freshly grated root ginger; 2 carrots, diced; 1 onion, chopped

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

When something I make is gobbled up by my three children in less than 5 minutes I know it’s good … We all love Japanese food and the soy, sesame, ginger and honey tuna marinade in this recipe is utterly delicious.

Ingredients

4 x 250 g/9 oz tuna steaks, sliced into 10–12 thick strips

Asia
Japan
Fish course
Pescatarian

Method

Mix all of the marinade ingredients together in a bowl. Add the tuna and stir to coat the tuna in the marinade. Cover and leave to marinate in the fridge for 30 minutes.

Heat the oil for the rice in a frying pan over a medium heat. Add the carrot, onion, red pepper, mushrooms and garlic and fry for 3–4 minutes until softened, then add the edamame and sweet chilli sauce. Toss over a high