Recipe

Simple Thai stir fry with fresh veg, tuna chunks and rice.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Thai   |   Main

  

Ingredients

• 440g Fresh Tuna Steaks, or 4 x 100g Frozen (thawed), cut into bite sized pieces
• 2 tbsp Cream Sherry
• Juice from a Lime
• 1 tbsp Runny Honey
• Thumb-sized piece Ginger, peeled and grated
• 2 tbsp Specially Selected Rapeseed Oil
• 2 Salad Tomatoes, quartered
• 4 Spring Onions, trimmed and chopped
• 1 small Red Chilli, seeded and thinly sliced
• 4 tbsp Fresh Coriander, chopped
• 1 tbsp Fresh Basil, torn
• 360g Basmati Rice

  

Method

1. Mix together the sherry, lime juice, honey and ginger.
2. Add the tuna, mix well, cover and refrigerate for approx. 1 hour.
3. Cook the rice as directed on the pack for 10-11 minutes.
4. Drain, return to pan and stir in 2 tbsp of the coriander.
5. Cover pan to retain heat.
6. Meanwhile, remove the tuna from the marinade (reserve).
7. Heat the rapeseed oil in a wok or large frying pan and add the tuna.
8. Cook over a high heat for 2-3 minutes or until cooked to your liking.
9. Stir in the reserved marinade, tomatoes, spring onions and chilli and stir fry for a couple of minutes.
10. Add the remaining coriander and the basil.
11. Serve immediately with the cooked rice.