The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame Yellowfin Tuna with Stir-Fried Veg & Rice
Meaty, sustainably sourced albacore tuna steaks go great with Asian flavours – think sesame, spring onion and chilli. Serve the fish with brown rice and crispy flash-fried, sweetcorn, cabbage and peppers. Plus it's all ready in 15 minutes.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 0.5 tsp chilli flakes (use half)
- 2 garlic clove
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp sesame oil (Sesame)
- 2 spring onion
- 4 wild-caught yellow fin tuna steaks (Fish)
- 1 unwaxed lime
- 2 tsp black sesame seeds (Sesame)
- 1 sweetheart cabbage
- 4cm fresh ginger
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 280g sweetcorn (sweetcorn, water, salt)
- 2 pepper
Nutritional Information
Calories: 498
Protein: 41g
Carbs: 46g
Fat: 16g
Sesame Yellowfin Tuna with Stir-Fried Veg & Rice
Meaty, sustainably sourced albacore tuna steaks go great with Asian flavours – think sesame, spring onion and chilli. Serve the fish with brown rice and crispy flash-fried, sweetcorn, cabbage and peppers. Plus it's all ready in 15 minutes.
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Cooking Instructions
- Dice the peppers into 1-2cm squares. Heat a large frying pan with half the sesame oil on high heat. Add the pepper and cook for 3-4 mins, until golden. Trim and finely slice the cabbage and add it to the pan. Cook for 2-3 mins, until softened.
- Season the tuna with sea salt and black pepper. Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the tuna and cook for 2-4 mins, per side, until cooked through. Squeeze over half the lime juice then remove from the pan and set aside.
- Drain the sweetcorn. Roughly slice the spring onion. Finely grate the ginger. Finely chop or crush the garlic. Add the sweetcorn, spring onion, a pinch of chilli flakes and half the ginger and garlic to the veg pan. Cook for 2 mins, then add the tamari. Cook for 1 min.
- Reheat the tuna pan to medium-high heat with the remaining sesame oil. Add the rice and remaining ginger and garlic. Break it up with a wooden spoon, add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt to taste.
- Serve the rice alongside the veg. Top with the tuna and remaining chilli (to taste). Sprinkle with sesame seeds and serve remaining lime as wedges.
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