• Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • Thai

    Thai Tuna Stirfry

    Recipe Information

    Ingredients
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    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

    Mix together the sherry, lime juice, honey and ginger.

    Add the tuna, mix well, cover and refrigerate for approx. 1 hour.

    Cook the rice as directed on the pack for 10-11 minutes.

    Drain, return to pan and stir in 2 tbsp of the coriander.

    Cover pan to retain heat.

    Meanwhile, remove the tuna from the marinade (reserve).

    Heat the rapeseed oil in a wok or large frying pan and add the tuna.

    Cook over a high heat for 2-3 minutes or until cooked to your liking.

    Stir in the reserved marinade, tomatoes, spring onions and chilli and stir fry for a couple of minutes.

    Add the remaining coriander and the basil.

    Serve immediately with the cooked rice.

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