Hoisin Tuna Steak with Brown Rice, Peppers & Red Cabbage
Big flavour, sensible numbers. This Chinese plate pairs tuna steak with brown rice for 50g protein and roughly 502 kcal.
Ingredients
- 150g Tuna Steak
- 150g brown rice
- 80g red pepper
- 80g red cabbage
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the peppers and red cabbage, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the peppers and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.