Preparation time 5 minutes
Cooking time 6–7 minutes
4 tuna steaks, about 150 g (5 oz) each
2 teaspoons mixed peppercorns, crushed
250 g (8 oz) sugar snap peas
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds, lightly toasted
2 tablespoons light soy sauce
4 tablespoons mirin
1 teaspoon sugar
1 teaspoon wasabi paste
Read also: Spicy Tuna, Tomato & Olive Pasta Recipe
Season the tuna steaks with the crushed peppercorns. Heat a griddle pan over a
medium-high heat and griddle the tuna steaks for 2 minutes on each side until
browned but still pink in the centre. Remove from the pan and leave to rest.
Put the sugar snap peas in a steamer basket and lower into a shallow saucepan of
boiling water so that the peas are not quite touching the water. Drizzle with the
sesame oil, cover and steam for 2–3 minutes or until tender. Alternatively, cook
the peas in a bamboo or electric steamer.
Place all of the dressing ingredients in a screw-top jar and seal with a tight fitting
lid. Shake vigorously until well combined.
Divide the sugar snap peas between 4 serving dishes, then cut the tuna steaks in
half diagonally and arrange over the peas. Drizzle with the prepared dressing and
sprinkle with the sesame seeds. Serve immediately, with cellophane rice noodles,
For tuna carpaccio, roll 500 g (1 lb) tuna fillet in the peppercorns and seal on
all sides in a very hot frying pan. Cool, wrap in clingfilm and place in the freezer
for 1 hour until semi-frozen. Remove and cut into very thin slices. Arrange the
slices on large plates and drizzle with the dressing. Serve with the steamed and
chilled sugar snap peas, scattered with sesame seeds.