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Chargrilled Thai-style tuna with courgette ribbons and fragrant rice

Make Chargrilled Thai-style tuna with courgette ribbons and fragrant rice at home with Soft Brown Sugar, White Wine Vinegar, Olive Oil, Soy Sauce, and Sesame Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   100g/3½oz jasmine rice (Thai rice ), cooked according to packet instructions, to serve For the Thai-style tuna, place all the ingredients except the tuna into a bowl and mix well.

2. 2

   Place the tuna into the bowl and leave to marinate for a few minutes. Remove the tuna and reserve the dressing.

3. 3

   Heat a griddle pan until hot and chargrill the tuna for 2-3 minutes on each side, or until cooked to your liking.

4. 4

   Place the dressing into a small saucepan and heat gently until just simmering, then reduce the heat.

5. 5

   For the courgette ribbons, place the courgette ribbons into a pan with the sesame oil and gently warm through. Sprinkle over the sesame seeds.

6. 6

   To serve, place the cooked rice onto a serving plate, top with the tuna and courgette ribbons and pour over the warm dressing.