Thursday, 8 May 2014

Honey Ginger Glazed Tuna

Glazed tuna, a pretty tasty invention, I have a feeling this would work with any kind of robust oily fish.  The idea is you add the flavour after the cooking so you don't get issues with the sweet sauce burning in the pan.  I enjoyed this and have made it twice already, what's more, fresh or frozen tuna is a great source of Omega 3 (tinned isn't).  It's also great to make something like tuna the star of the show when so often it's just bunged in a sandwich as a cheap protein source, although I have to admit my favourite way to have tuna is sushi but with the sweet gingery notes, this still hits the mark.

This isn't mad spicy so should be fine for kids but no babies please as it contains honey.





Honey and Ginger Glazed Tuna - Serves 2 adults

Ingredients

2 tbsp grated ginger
2 tbsp honey
2 tsp Soy Sauce
1 tsp Sweet Chilli Sauce
1 tsp Sesame Oil
2 Tuna Steaks
Spray oil
Stir fried vegetables and noodles or salad and rice to serve

Method

Mix the ginger, honey, soy, chilli sauce and oil together in a bowl and put to one side.

Cook the rice or noodles.  Fry the tuna steaks for a couple of minutes on each side or until done on the outside and still pink in the middle (fully cook for young kids).  Put onto a warm plate and spoon on some of the glaze.

In the meantime, finish cooking the rice or noodles and stir fried vegetables or this would be great with a shredded salad.



Serve drizzling more of the glaze onto the fish and vegetables if liked.

Make it Thrifty

Look out for frozen tuna steaks in the freezer section and defrost before using, they're much cheaper than fresh.

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5 comments:

  1. Oooh, sounds delicious - I'm going to do a modified version with Maple Syrup instead of honey. Cheers

    ReplyDelete
    Replies
    1. Ooh sounds lovely! Palm sugar might work too?

      Delete
  2. This sounds absolutely delicious. I always have the burnt sauce problem when I make dishes like this so this method sounds good. I am not a huge fan of fresh tuna (I love tinned tuna though - very odd!) but would try this with other oily fish, as you suggest.

    ReplyDelete
    Replies
    1. I know what you mean. If you overcook fresh tuna it can be dry, this does help with that though and I think might even work with salmon?

      Delete
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