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Yellowfin tuna with a ginger-soy glaze

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Yellowfin tuna, ginger, soy sauce (gluten free), dry sherry, brown sugar, sesame oil, sesame seeds.

ALLERGENS

CONTAINS:
Fish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 INDIVIDUAL SMALL
ENERGY1245.1kj2490.3kj
PROTEIN39.9g78.8g
FAT TOTAL6.6g13.2g
- SATURATED1g2g
CARBS10.1g20.3g
- SUGARS8.2g16.4g
SODIUM1973mg3947mg

SIZES

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

GOES WITH

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.

PREP, COOK AND SERVE

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.

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