Seared tuna steaks

Sometimes there is hardly any cooking involved.

Egg-fried rice is simplicity, this has peas and chopped chillies added to it and drizzled with toasted sesame oil, and the salad is the crunchy white parts of Chinese leaves with a mirin and yuzu dressing.

The tuna steaks were just seared so that the insides remained lovely and raw and everything was dressed with nori flakes, some tamari soy and a few coriander leaves.

From start to finish, this took less than 10 minutes to cook.


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