When fish is this good, you don't muck around with it too much. We make a marinade by reducing soy, brown sugar and dry sherry (a good GF substitute for mirin or Shaoxing) and adding ginger and sesame oil. Half of this coats the tuna, the other half is put into sachets for glazing the fish when cooked. We also toast some sesame seeds for sprinkling at the end.
Yellowfin tuna, ginger, soy sauce (gluten free), dry sherry, brown sugar, sesame oil, sesame seeds.
CONTAINS:
Fish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| INDIVIDUAL | SMALL | |
| ENERGY | 1245.1kj | 2490.3kj |
| PROTEIN | 39.9g | 78.8g |
| FAT TOTAL | 6.6g | 13.2g |
| - SATURATED | 1g | 2g |
| CARBS | 10.1g | 20.3g |
| - SUGARS | 8.2g | 16.4g |
| SODIUM | 1973mg | 3947mg |
Individual:
1 chunky steak - feeds one, or more if sliced in a salad
Small:
2 chunky steaks - feeds two, or more, if sliced in a salad
Slice cooked tuna steaks and serve with the nutty quinoa with roast broccoli and edamame, scattered with the sesame seeds and spring onions or over a pile of Asian slaw or mixed leaves with sliced avocado, dressed with a soy-rice vinegar dressing.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: This product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and scale free, please be aware that some may remain.
Remove tuna from marinade and sear in a lightly oiled frying pan for 2 minutes a side or until cooked to your liking. During the final 30 seconds of cooking, pour sachet of glaze around the tuna and, using tongs, turn fish to coat.
