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Tamarind-glazed Tuna, Sugar Snap & Peach Salad |
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| Serves 2 |
Prep 20 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
1 tsp caster sugar
2 tsp tamarind paste
2 tsp groundnut oil
2 tuna steaks
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Salad
100 -150g pack sugar snap peas
2 peaches, sliced or 8 slices of peaches in natural juice
1/2 red onion, finely sliced
1 tsp sesame oil
2 tsp rice vinegar |
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First, blanch the sugar snap
peas by putting them in boiling salted water for 2
minutes.
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Put the sugar in a bowl and
add a splash of boiling water from the kettle. Stir until
the sugar dissolves then stir in the tamarind and oil. Put
the tuna in a small dish and spoon over the tamarind mix.
Leave for 20 minutes.
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Heat a heavy frying pan to
high and cook the tuna for 2 minutes each side, adding the
rest of the glaze as you cook. Rest for 2 minutes while
you toss all the salad ingredients together with some
seasoning.
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Serve the tuna with the salad.
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DAILY
DINNERS 
