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Chilli Tuna Steaks with Wasabi Coleslaw

Chilli Tuna Steaks with Wasabi Coleslaw

Ingredients
2 x 140 g tuna steaks
2 teaspoons extra-virgin olive oil
Pinch of dried chilli flakes
Sea salt and freshly ground black pepper
Lime wedges
Coriander leaves
Ingredients – Wasabi Coleslaw

½ red cabbage, finely sliced
¼ white cabbage, finely sliced
2 spring onions, finely sliced on the diagonal
1 handfull snow peas, finely sliced on the diagonal
1 tablespoon mayonnaise
1 tablespoon of Greek yoghurt
Wasabi paste to taste

Directions

To make coleslaw, combine the cabbage, spring onions and snow peas in a mixing bowl.
In a smaller bowl mix the mayonnaise and yoghurt to make a creamy dressing, then add as much as or a little wasabi as you like.  Add the dressing to the coleslaw ingredients and toss to taste.  Add the dressing to the coleslaw ingredients and toss to combine through.  Cover and refrigerate until ready to serve.

To prepare tuna steaks, rub them all over with a little olive oil then sprinkle with a good pinch of dried chilli flakes and season generously with salt and pepper.
Heat a non- stick frying pan over a high heat.  Place tuna in the pan then lower the heat to medium-high.  Cook for around 4 minutes then turn and cook for 2 minutes on the other side.  This will cook them medium rare.  Cook for 6 min on one side and 3 min on the other if you prefer well-done.  Serve the tuna steaks with coleslaw on top, lime wedges on the side and scattered with coriander leaves.