Dinner for two anyone? Why yes please. Get this delicious Soy & Ginger Tuna Steaks with Fresh Avocado on your plate in no time at all. Using fresh tuna steaks and a few simple ingredients, you can feel like your very own master chef in your own kitchen!
I seem to be cooking quite a bit these days. I had better not jinks it, or it might be back to toast in week or so. In the meantime, I am enjoying the creativity and flavours that are coming out of the kitchen. This was honestly a clean out the fridge, freezer and cupboard meal. It might not look like it, but it was. Honest to goodness.
Get Organized For Cooking
I have talked about the art of multi tasking in the kitchen many times. This dish is a case in point of doing a whole bunch of things at the same time to ensure it’s all done at the same time. Not difficult, you just got to remember to pay attention. I’m not always good at that either.
Notes For Cooking This Dish
- First of all, have all your ingredients lined up in front of you. This always makes life a whole lot easier. Plus you are less likely to omit and ingredient if they are all staring you in the face. I should listen to my own advice, as I am kind of famous for leaving out a main ingredient by not following this simple step. Note to self.
- Get the rice and sauce going at the same time. As soon as you have those two under control, put your tuna steaks in a pan and get those cooking. I cooked my tuna to the well done stage. No fan of tartare here. I like my food cooked thank you. So, if you prefer yours a bit on the rare side, just cook it for less time.
By doing it this way, you should be able to get it all cooked and plated up in 15 minutes. Really! Feel like a Master Chef yet? By now your kitchen should look like a hellish mess so pour yourself a drink and enjoy dinner.
More Tuna Recipes You’ll Love
Moroccan Spiced Pan Seared Tuna Steaks
Stewed Tuna in Onions
Soy & Ginger Tuna Steaks with Fresh Avocado
Ingredients
- 2 Tuna Steaks
- 1 Avocado cut in half and cut into thin slices
- 1/2 Cup long grain rice uncooked
- 1 Cup water
- 1 Tablespoon sesame seeds
- 1/2 Spring onion finely chopped
- 1 Tablespoon olive oil
For the sauce:
- 1/4 Cup soy sauce
- 1 Tablespoon brown sugar
- 1 inch piece ginger root finely grated
- 2 Garlic cloves crushed
- 1 Teaspoon cornflour
- 3/4 Cup water plus 2 tablespoons
- 1 Tablespoon olive oil
Instructions
- Cook the rice. Pour the water in a medium saucepan set over high heat and bring to a boil. Add rice, stir well and reduce heat to low. Cover and cook for 12-15 minutes. Remove from heat.
- Whisk the 2 tablespoons of water and cornstarch in a small glass and set aside.
- In a small saucepan set over medium heat add the olive oil, garlic and ginger. Stir for just a minute and add the soy sauce, water and brown sugar. Stir well and bring to a simmer. Reduce heat to low, cover and leave to simmer for about 5 minutes. Remove from heat and put the sauce through a sieve over a bowl. Discard the garlic and ginger in the sieve and return the sauce to the pan over medium heat. Bring back to a simmer and add the tablespoon of cornstarch mixture and stir well until it thickens, about 30 seconds. Remove from heat.
- In a medium skillet set over high heat, add the remaining tablespoon of olive oil for about a minute. Add tuna steaks and cook each side for about 5 minutes or until cooked through. Remove from heat.
- Spoon equal amounts of rice onto two plates. Top with the tuna steak then avocado. Pour over sauce and sprinkle over spring onions and sesame seeds. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
