Pair coleslaw with protein-rich tuna in this easy recipe from chef Adam Gray

Pair coleslaw with protein-rich tuna in this easy recipe from chef Adam Gray

Ingredients (Serves Four)

  • 4 x 180g fresh tuna steaks
  • 1 small or ½ a large red cabbage
  • 2 medium carrots medium red onion 100ml light soy sauce 1 fresh lime, zested and juiced 100ml rapeseed oil 1tbsp clear honey ½ bunch of fresh coriander, chopped Natural sea salt Freshly milled white pepper 20g sesame seeds, lightly toasted 12 spears of tenderstem broccoli

To make

  • Remove the white core from the red cabbage with a sharp knife and discard.
  • Finely shred the red cabbage with a sharp knife and place in a mixing bowl.
  • Peel and grate the carrots on a cheese grater and add to the shredded red cabbage.
  • Peel the red onion, cut in half and then finely slice.
  • Add to the carrot and red cabbage mix.
  • Add the chopped coriander to the red cabbage mixture.
  • Mix the soy sauce, lime juice and zest, honey and rapeseed oil together to form a dressing.
  • Season with salt and pepper to taste.
  • Pour the mixed dressing onto the red cabbage slaw and mix thoroughly, then set aside.
  • Heat a griddle pan on the stove to a high heat.
  • Season the tuna steaks with salt and pepper on both sides and place on the hot griddle pan.
  • Add the tenderstem broccoli spears to the griddle pan at the same time if there is enough space.
  • Grill the tuna steaks on both sides until they are cooked to your liking.
  • Rotate the broccoli spears so they are cooked evenly as well.

To Serve

  • Place a quarter of the slaw in a pile on each of four serving plates.
  • Place a grilled tuna steak on each and scatter grilled broccoli spears around the salad.
  • Drizzle any excess soy sauce dressing around the plates, and finally sprinkle the toasted sesame seeds all over.

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