TUNA STEAKS WITH WASABI MASH AND SUGAR SNAP PEAS

6 white baking potatoes
125ml (4floz) single cream
3tbsp (45ml) Wasabi paste
2tbsp sea salt
200g (7oz) sugar snap peas
2tbsp sesame seeds
2tbsp black sesame seeds
4 tuna steaks
juice of 1 lemon
2tbsp (30ml) olive oil
3tbsp (45ml) Teriyaki sauce
lemon wedges for garnish


For the mash

Peel and cube the potatoes. Bring a large pan of water to the boil and add the potatoes. Boil until soft then drain and mash. Beat in the single cream and wasabi paste. Check the seasoning and set aside with a lid on to keep warm.

For the sugar snap peas

Wash the snap peas and place in a microwavable bowl with 1 cup of water. Cover and microwave on high for 3 minutes. Drain and add to the plate.

For the tuna

On a plate combine the white and black sesame seeds, black pepper and sea salt. Put a griddle pan on high to heat up.

While the pan heats, wash the tuna steaks in cold water and pat dry with paper towel. Lightly role the ends in the sesame mixture, place on the hot griddle for two minutes each side. Squeeze lemon juice over the steaks while they cook.


Warm teriyaki sauce in microwave for 40 seconds in a dipping bowl, plate up all the elements of the dish and serve garnished with lemon wedges.

Hints and tips

Carefully rub each tuna steak, on both sides, with olive oil then coat with the sesame seed mixture.