Tuna with Ginger Greens & Crispy Rice

• 250gjasmine rice, rinsed
• 2 tspsesame oil
• 4tuna steaks, about 150g each
• 1 tbspsoy sauce
• 1lime, cut into wedges
• 25gginger, finely grated
• 2garlic cloves, finely grated
• 2pak choi, thickly sliced
• 100gspinach
• 3spring onions, finely sliced
• ½ tspchilli flakes
• fine salt, to taste
• black pepper, to taste
• 1ripe avocado, sliced (optional)

Method

1. 1Put a kettle on to boil. While it heats, rinse the rice, grate the ginger and garlic, slice the pak choi and spring onions, and cut the lime into wedges.
2. 2Tip the rice into a saucepan and cover with plenty of boiling water. Add salt and simmer for 9 minutes until the grains are tender but still holding their shape, then drain very thoroughly.
3. 3Spread the rice over a tray in a loose layer for 4 minutes until steam has escaped and the surface feels drier. During the final 2 minutes, heat a large non-stick frying pan over a medium-high heat.
4. 4Add 1½ tsp sesame oil to the hot pan. Scatter in the rice in uneven clumps, press lightly into a rough layer with gaps, and cook for 6 minutes until the underside is deeply golden and crisp at the edges. Break and lift it out in irregular pieces onto plates.
5. 5Rub the tuna with the soy sauce and black pepper. Add the remaining ½ tsp sesame oil to the pan, then sear the tuna in two batches for 30 seconds per side until browned outside and ruby-pink in the centre; transfer to a board to rest while you cook the greens.
6. 6Lower the heat to medium. Add the ginger and garlic and cook for 30 seconds until fragrant, then add the pak choi with 2 tbsp water and cook for 2 minutes until the stems are bright and just tender. Add the spinach and cook for 1 minute until wilted, then stir through the spring onions and chilli flakes. Taste and season with salt and pepper.
7. 7Slice the tuna. Overlap the rough golden rice pieces with the ginger greens and tuna, then squeeze over the lime. Add the avocado alongside if using.

Per serving

kcal

492

protein

41.9g

fibre

3g

carbs

56.2g

fat

10.4g