I found two yellow fin tuna steaks in the freezer and 1 small tin of tuna. The Ankle Biters have not been worthy of yellow fin steaks today. So I had yet another delve into Into the Vietnamese Kitchen and found this lovely recipe for pan seared tuna. I served it on top of steamed rice with steamed green beans. The kids got tinned tuna stirred through their rice beans. That’ll teach them to sass their Mother! Lovely light meal leading up to Christmas gorging, very quick and easy too, just exceeds a 10 minute meal as the rice takes 15 minutes.
Pan Seared Tuna with Ginger Lime Dipping Sauce
Tuna steaks
Green Beans
1 cup rice
1 tablespoon fish sauce
1/2 teaspoon palm sugar
1 tablespoon lime juice
1 tablespoon rice bran oil
Mix fish sauce, sugar, lime juice and oil together and thoroughly coat tuna. Pan cook until just cooked through. Steam rice and beans (I cooked both in the thermomix).
Ginger Lime Dipping Sauce
2cm piece ginger, finely chopped
2 limes, juiced
1 teaspoon palm sugar
2 tablespoons fish sauce
Mix all ingredients together.
I am so happy to see the use of rice bran oil. I feel that rice oil is the best oil to use for high heat.
Agreed Cody, It’s a fabulous oil for Asian cooking in particular as it is neutral in flavour and very stable at high heat.