Teriyaki Tuna Skewers with Asparagus & Cucumber Salad

Serves 2

Time 1 hour 30 minutes

Ingredients

370-400g fresh tuna 

2 tbsp light soy sauce 

1 tbsp sesame oil 

2 tsp mirin 

1 tsp finely chopped garlic 

3 tsp maple syrup 

2 tsp extra virgin olive oil, for cooking 

Salad

150g asparagus spears

150g Lebanese cucumber

1 Asian/green shallot, finely sliced lengthways 

Salad Dressing

1 tbsp mirin 

2 tsp finely grated ginger 

½ tsp finely chopped garlic 

2 tsp maple syrup 

To Serve

Lime wedges, shiso leaves, toasted sesame seeds 

Method

Start this recipe with at least 45 minutes to marinate the tuna.

Soak 6 small (8-10cm) bamboo skewers in water. Combine light soy sauce, sesame oil, mirin, garlic and maple syrup in a bowl and whisk to combine.

Cut the fresh tuna steaks into 3 cm chunks, place in a container and pour marinade over, toss to coat and set in the fridge to marinate.

Make the salad dressing by whisking or shaking all ingredients together in a jar, then set aside.

To make the salad, trim the woody ends from the asparagus spears, then using a vegetable peeler shaved the asparagus from half way down the stalk, then do the same for the top end of the spear. Trim the ends of the cucumber then shave ribbons of cucumber. Place both in a bowl with the green shallot and when ready to serve, toss with the salad dressing.

Once the tuna is marinated, thread onto skewers. Heat a grill pan on high heat and add extra virgin olive oil to coat. Sear the tuna skewers about 2 minutes on each side, so you can still see pink in the middle of each piece of tuna. Divide the asparagus cucumber salad between two plates, top with the tuna steaks. Add a lime wedge to each plate. Sprinkle sesame seeds on top of the tuna, garnish the salad with shiso leaves, and serve.