Fragrant Bluefin Tuna and Greens

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs ginger
• 1clove garlic
• 1pcs spring onion
• 1pcs lime
• 1bunch lemongrass
• 150g green beans
• 300g Australian bluefin tuna steaks
• 2g chilli flakes
• 10ml sesame oil
• 1pcs Lebanese cucumber
• 1bunch mint
• 10g fried shallots
• 41ml neutral-flavoured oil
• 30ml soy sauce
• 10ml white vinegar
• 5ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onion on an angle. Finely grate the zest of the lime, then juice. Trim the end of the lemongrass stem, then cut off the dry woody section at the top. Peel off 2-3 tough outer layers, then finely grate half the tender part of the stem*.
3. Step 3 — Prep and cook beans
   Trim the beans. Heat 1 tsp oil in a medium frypan over high heat. Cook the beans, stirring regularly, for 3-4 mins until slightly charred and tender. Remove from the pan and keep warm. Reserve the pan.
4. Step 4 — Prep and cook tuna
   Meanwhile, pat the tuna dry with paper towel. Rub the tuna with 2 tsp oil and season with salt and pepper. Heat a small frypan over high heat until hot. Reduce the heat to medium-high and cook the tuna for 2-2½ mins each side for well done, or less until cooked to your liking. Remove from the pan.
5. Step 5 — Make dressing
   Put the ginger, garlic, spring onion and ¼ tsp chilli flakes* in a heatproof bowl (or omit chilli and serve at the table). Heat 2 tbs oil in the reserved pan until starting to smoke. Remove from the heat and carefully pour over the ginger mixture. Add half the sesame oil*, 2 tbs soy sauce, 2 tsp white vinegar and 1 tsp sugar to the dressing and stir to combine.
6. Step 6 — Get ready to serve
   Thinly slice the cucumber on an angle. Pick the mint leaves, discarding the stems. Add the lime zest, lime juice and lemongrass to the rice and fluff with a fork. Divide the rice, tuna, beans and cucumber among plates. Drizzle with the dressing and scatter with the mint and fried shallots to serve.

Allergens

Soy, Fish, Sesame