Seared Tuna with Pak Choi and Sunamono

Seared Tuna with Pak Choi

Ingredients

• 1 fresh tuna steak
• 1 tsp olive oil
• squeeze lime juice

For the pak choi

• 1 tsp olive oil
• 1 pak choi, sliced
• 1 garlic clove, peeled and chopped
• ½ lime juice, juice only
• 1 tsp soy sauce
• 2 tsp chicken or vegetable stock

Preparation method

1. For the pak choi, heat the little olive oil in a non-stick frying pan and sauté the pak choi for 2-3 minutes.
2. Add the garlic to the pan with the lime juice and soy sauce. Stir together and heat for a further two minutes. Pour in the stock, and reduce the heat and simmer for 2-3 minutes.
3. For the tuna, heat the oil in a non-stick frying pan and sear the tuna for two minutes on each side. Remove from the heat.
4. Spoon the pak choi onto a serving plate and serve the seared tuna on top.

Sunamono Ingredients
1 cucumber
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce

Directions
slice cucumber into very thin slices.
Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well.