Ingredients
- 2 tbsp sunflower oil
- 2 medium carrots, julienned
- handful radishes, sliced
- 2 tbsp water
- 4-5 baby asparagus spears
- small handful mangetout, sliced
- 15g/½oz butter
- 150g/5½oz fresh tuna steak or a good tinned tuna
- 2 tsp tamari soy sauce
- 1 tsp honey
- 1 lime wedge, for garnish
Preparation method
- Heat the sunflower oil in a wok, add the carrots, radishes and water and simmer for 2-3 minutes. Add the asparagus and mangetout, then stir-fry for 2-3 minutes, or until the vegetables are tender. Remove the vegetables from the wok and set aside.
- Melt the butter in a frying pan until frothing and add the tuna steak. Sear each side for 1-2 minutes, depending on the thickness, until browned and cooked to your liking.
- Pour the tamari soy sauce and honey into the wok and simmer for 1-2 minutes, then drizzle over the stir-fried vegetables.
- To serve, spoon the stir-fried vegetables onto a serving plate, top with the tuna steak and garnish with a wedge of lime.