Tamarind-glazed tuna with broccoli salad recipe
Tamarind-glazed tuna with watercress and broccoli salad This Asian-inspired fish supper works perfectly on a busy summer evening as it’s ready in under 30 minutes. 150g/5½oz purple sprouting broccoli or any green vegetable150g/5½oz Tenderstem broccoli or any green vegetable100g/3½oz sugar-snap peas or any green vegetable50g/1¾oz watercresshandful pea shoots1 avocado, peeled, halved, stone removed and smashed1 garlic clove, chopped2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segmentssalt and freshly ground black pepper 150g/5½oz purple sprouting broccoli or any green vegetable 150g/5½oz Tenderstem broccoli or any green vegetable 100g/3½oz sugar-snap peas or any green vegetable 50g/1¾oz watercress handful pea shoots 1 avocado, peeled, halved, stone removed and smashed 1 garlic clove, chopped 2 lemons or limes, 1 juice only (or use bottled juice) and 1 cut into segments salt and freshly ground black pepper 1 tbsp vegetable oil400g/14oz tuna2 tsp caster sugar4 tbsp tamarind 4 tbsp vegetable oil 1 tbsp vegetable oil 400g/14oz tuna 2 tsp caster sugar 4 tbsp tamarind 4 tbsp vegetable oil vegetable oil, for deep-frying2 nori sheets1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder vegetable oil, for deep-frying 2 nori sheets 1 tsp shichimi togarashi (Japanese 7 spice seasoning) or chilli powder Method To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper.To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the watercress and broccoli salad, heat a frying pan and char the purple and Tenderstem broccoli in the dry pan. Place in a bowl with the sugar-snap peas, watercress and pea shoots. Put the avocado, garlic and lime juice in a bowl and season with salt and pepper. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. To make the tuna, heat the oil in a large frying pan and add the tuna. Sear on all sides so it is cooked but still pink in the middle. Remove the tuna from the pan and add the sugar, tamarind and oil and cook for 4–6 minutes until you have a thick glaze. Cut the tuna into slices and roll in the glaze. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Meanwhile, to make the deep-fried nori sheets, preheat the oil in a deep fat fryer to 180C. Soak the sheets in hot water for 1 minute, remove, shake off any excess water and drain on kitchen paper until completely dry. Deep-fry for 1–2 minutes. Carefully transfer to kitchen paper and dust with the shichimi. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments. Place the avocado mixture in the centre of two plates and top with the broccoli salad. Add the tuna and garnish with the nori sheets. Serve with the lime segments.