Grilled Tuna Steaks with Red Cabbage Slaw & Honey Lime Soya Dressing

Grilled Tuna Steaks with Red Cabbage Slaw & Honey-Lime-Soya Dressing

Serves 4 | Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins

Ingredients

For the Slaw

• 1 small or ½ large red cabbage, core removed and finely shredded

• 2 medium carrots, peeled and grated

• 1 medium red onion, peeled, halved, and finely sliced

• ½ bunch fresh coriander, finely chopped

• 100ml light soy sauce

• 1 fresh lime – zest and juice

• 100ml Farrington’s Mellow Yellow rapeseed oil

• 1 tbsp clear honey

• Natural sea salt, to taste

• Freshly milled white pepper, to taste

• 20g sesame seeds, lightly toasted

For the Tuna & Broccoli

• 4 fresh tuna steaks (approx. 180g each)

• 12 tenderstem broccoli spears

Method

1. Make the Slaw

1. In a large bowl, combine cabbage, carrots, red onion, and coriander.

2. In a separate bowl, whisk together soy sauce, lime juice and zest, rapeseed oil, and honey. Season with salt and pepper.

3. Pour the dressing over the slaw, toss well, and set aside.

2. Cook the Tuna & Broccoli

1. Heat a griddle pan over high heat.

2. Season tuna steaks with salt and pepper.

3. Place tuna on the hot griddle. Add broccoli spears alongside if there’s room.

4. Grill tuna to desired doneness, turning once. Rotate broccoli for even cooking.

3. Serve & Garnish

1. Arrange a portion of slaw in the centre of each plate.

2. Place a tuna steak on top, with broccoli spears around the sides.

3. Drizzle any extra dressing around the plate and sprinkle with sesame seeds.

4. Serve