- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
For the wasabi mash
- 6 baking potatoes, peeled and cut into cubes
- 125 ml single cream
- 3 tbsp wasabi, paste
For the sugar snap peas
- 200 g sugar snap peas
- 250 ml water
For the tuna
- 2 tbsp sesame seeds
- 2 tbsp black sesame seeds
- 4 tuna steaks
- 2 tbsp olive oil
- 1 lemon, juice only
- 3 tbsp ready-made teriyaki sauce
- lemon wedges, for garnish
1. For the mash: bring a large pan of water to the boil and add the cubed potatoes. Boil for 8-10 minutes, or until soft, then drain and mash in a bowl.
2. Beat in the single cream and wasabi paste, then season to taste with the sea salt. Set aside, covered with a lid to keep warm.
3. For the sugar snap peas: place the peas into a microwaveable bowl along with the water. Cover and microwave on high for three minutes, or util the peas are tender. Drain and divide among four small serving bowls.
4. For the tuna: on a plate, mix together the white and black sesame seeds and add 2 tbsp sea salt, or to taste, and freshly ground black pepper. Place a griddle pan over a high heat.
5. Rinse the tuna steaks under cold running water and pat dry with kitchen paper.
6. Rub the olive oil over the tuna steaks, then lightly coat each side in the sesame seed mixture. Place the steaks onto the hot griddle and cook for 1-2 minutes on each side, or until the tuna is cooked to your liking. Squeeze some lemon juice over the fish as it cooks.
6. Meanwhile, warm the teriyaki sauce in the microwave for 40 seconds, then pour into four small dipping bowls for serving.
7. To serve, spoon the wasabi mash onto plates and top with the tuna steak. Place the bowls of sugar snap peas and warm teriyaki sauce alongside. Add lemon wedges as garnishes.
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