Thai tuna stir-fry
2 tbsp cream sherry
Juice of 1 lime
1 tbsp clear honey
Thumb-sized piece ginger, peeled and grated
440g fresh tuna steak, or 4 x 100g frozen (thawed), cut into bite-sized pieces
360g basmati rice
4 tbsp fresh coriander, chopped
2 tbsp rapeseed oil
2 salad tomatoes, quartered
4 spring onions, trimmed and chopped
1 small red chilli, seeded and thinly sliced
1 tbsp fresh basil, torn
Mix together the sherry, lime juice, honey and ginger. Add the tuna, mix well, cover and refrigerate for about 1 hour.
Cook the rice as directed on the pack for 10-11 minutes. Drain, return to pan and stir in 2 tbsp of the coriander. Cover pan to retain heat.
Meanwhile, remove the tuna from the marinade (reserve). Heat the rapeseed oil in a wok or large frying pan and add the tuna. Cook over a high heat for 2-3 minutes or until cooked to your liking.
Stir in the reserved marinade, tomatoes, spring onions and chilli and stir-fry for a couple of minutes. Add the remaining coriander and the basil. Serve immediately with the cooked rice.