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Tuesday, 9 July 2013

Fast tuna salad, with love.


The only blog posts I’ve written recently have been in my head or at best a couple of scrappy notes on my phone. Today, I received a text from a dear friend, a new mum, wondering if I had any suggestions for quick suppers as she has been “living on pasta and pizza at ten o’clock”.

As the silence here has been mainly because we have also been adjusting to life with a new member of our family, it seemed apt that my first post in months would relate to that. It also struck me that of all the advice I was offered as a pregnant lady and new mum and of all the advice I have offered to others about parenthood, I have never handed anyone a quick, tasty recipe which might just save the day.  It won’t stop your baby from crying or magically help them sleep through the night but it will make you feel better even if you only eat half of it one handed.

Of course, this type of recipe is not just perfect for new mums or busy families, it’s great for busy people or new inspiration which hopefully covers everyone reading.

Fast Tuna Salad

This is so simple it’s hardly a recipe. We first ate it during a brief introduction to the 5:2 diet. That's another story. I was pretty scathing but it tastes delicious, is seriously quick to make and goes well with a side of soy-dressed or stir-fried noodles. Also great al fresco during this current Summer we’re experiencing. Edinburgh was 28 degrees C today.

Serves 2.

You will need:

2 tuna steaks
4 tablespoons soy sauce (light or dark, both work)
1 lime, juice and zest
2 tablespoons sesame oil
1 tablespoon rice wine vinegar (if you have it, not essential)
1-2 teaspoons brown sugar
1 teaspoon wasabi, chopped red chilli or peeled, grated ginger
Salad leaves
Half a cucumber, in strips or ribbons
100g cherry tomatoes, halved
4 spring onions, finely chopped

What to do:

Make the dressing by mixing or shaking the soy sauce, lime, sesame oil, vinegar, sugar and chosen hot stuff together.
If you have time, marinade the tuna for up to half an hour, ten minutes is good enough.
Wash, chop and arrange the salad leaves, cucumber, tomatoes and spring onions on the plates.
Sear the tuna in a frying pan. Cooking time depends on size of steaks and whether you decide to serve as a whole steak or in strips. As a rough guide, if you like it rare, a couple of minutes each side or 20 seconds for strips.
Top the salad with the tuna and eat, with one hand or two.

And, as I’m easing myself back to blogging maybe you can help. If you have a simple, delicious recipe that you make on evenings when you’re low on energy and time but need to eat well and would like to share it here please email us rachelandchrisrowley@gmail.com and watch this space for a some simple suppers guest posts.

3 comments:

  1. One thing that no-one ever seems to discuss is the idea of using semi-processed meals. We COULD make pasta puttanesca from scratch - chopped garlic, anchovies, add capers, chillis and all the usual herbs & seasoning to a tin of chopped tomatoes.

    Or we could get the same result using one of those Waitrose jars and adding the (missing) teaspoon of chilli flakes, some coarsely chopped garlic and oregano to a tin of toms to get the same result in no time at all.

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  2. Yes, yes, I know, I forgot the black olives. Just testing...

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  3. Very true Gordon, thanks. We really enjoy Waitrose's fresh Keralan chicken soup loosely transformed to some sort of biryani with the addition of a portion of rice. Definitely quicker than making from scratch and almost every bit as tasty!

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