Nuoc Cham Tuna

Name: Nuoc Cham Tuna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Vietnamese
Ingredients: 2 x Tuna steaks; 1 Small or half large, sweet potato; 250g Quinoa – pre-cooked and vac packed; 1 Red onion; 1 Large carrot; 1 Orange or yellow pepper; 100g Edamame beans - see notes; 80g Kale or cabbage; Handful fresh coriander; Black pepper; MARINADE; 2 Tbsp Tamarind paste; 2 Tbsp White or distilled vinegar; 2 Tbsp Fish sauce (optional); 1 Tbsp Soy Sauce; 2 Tsp Honey or Maple/agave; ¼ red chilli finely chopped

10 steps

Prep:15minCook:20min

This is a quick and easy dinner. This bright bowl serves up flavours of Vietnam. Vibrant and nutrient dense! Based on my favourite Wagamama dish. The flavours are uniquely citrus, tangy and sweet. It is a delight! Top tip! Buy your tuna frozen from the supermarket and it will save you money. You could also use salmon or cod loin - any meaty fish that hold us to pan frying well. Cooking tip! Cook for 3-4 minutes each side for a ½-inch thickness 4-6 minutes each side for the ¾-inch-thickness. The recipe serves two and you will probably have stir fry left which you can keep in the fridge and it's great cold for lunches.

Updated at: Wed, 27 Sep 2023 10:06:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories958.4 kcal (48%)

Total Fat13 g (19%)

Carbs125.7 g (48%)

Sugars19.3 g (21%)

Protein88.2 g (176%)

Sodium659.3 mg (33%)

Fiber19.1 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2Tuna steaks

1sweet potato

Small, or half large

250gQuinoa

pre-cooked and vac packed

100gEdamame beans

80gKale

2 Tbsptamarind paste

2 TbspWhite vinegar

or distilled

2 Tbspfish sauce

optional

1 Tbspsoy sauce

2 TspHoney

or Maple agave

0.25red chilli

finely chopped

Instructions

Step 1

Make the marinade ahead.

Step 2

Put the oven on to a 180c fan.

Step 3

Pat the steaks dry with kitchen towel, season with pepper and a good dash of soy sauce – set aside.

Step 4

Peel and dice your sweet potato into small cubes 1-2cms thick. Place on a baking tray with a little olive oil and seasoning, make sure each cube is coated and pop in the oven for 12 mins.

Step 5

Meanwhile peel and cut the onion into quarter chunks, grate the carrot on the large setting, de-seed and dice the pepper and make sure all the stalks are out of the kale. Massage the kale with a little olive oil to break down the fibres. Finely chop the coriander.

Step 6

After 12 minutes take the potato out. Drizzle the wok with a little olive oil over a med to high heat and throw in the onion, red pepper, potato and the quinoa, use a wooden spoon to break up the grains and stir for a minute.

Step 7

Oil the griddle using a pastry brush and bring it up to a medium to high temp.

Step 8

Place the tuna on to the griddle setting a timer for 4 mins – make sure the pan is not too hot that it burns, but you get a sizzle. Don't move it around, allow it to sear. Throw the carrot, edamame, kale and half the dressing in with quinoa stir fry, stirring well.

Step 9

After 4 minutes, turn over the tuna drizzle over a little marinade keeping some aside.

Step 10

Throw the coriander into the stir fry – if you have much marinade left – add a little more leaving a drop to drizzle over the dish when served up . After the final 4 mins serve up with the tuna on top and remaining dressing over.