Thai-seared tuna

Serves
Calories: kcal/serving

Nick Nairn, BBC Website

Ingredients

4oz rice
½ red pepper, finely diced
2oz mangetout, finely diced

For the tuna

170g/6oz fresh tuna steak
1 lime, juice only

For the salad

4oz mangetout, finely shredded
½ red pepper, finely shredded
2 tbsp olive oil
1 tsp white wine vinegar

For the chive butter

1 oz unsalted butter
1oz gouda cheese
½ glass white wine
1 tsp white wine vinegar
2 tbsp double cream
1 tsp fresh chives, chopped

Method

1. Cook the rice, adding the red pepper and mangetout 5 minutes before the end of cooking.

2. Heat a pan until hot and sear each side of the tuna for up to two minutes. Squeeze the lime juice into the pan and remove from the heat.

3. Place the mangetout, pepper, olive oil and vinegar into a bowl and toss together. Transfer the salad onto a serving plate and serve the tuna on top.

4. Drain the rice and spoon into timbale moulds. Serve turned out onto the plate.

5. To make the chive butter, gently melt the butter in a pan and whisk in the grated cheese. Add the white wine, vinegar, cream and chives into the pan and heat gently for 2-3 minutes.

6. Drizzle the chive butter around over the dish and serve.