Tuna with Asian Vegetables



  • 150 grams Tuna Steak
  • 100 grams red capsicum, sliced
  • 1/2 carrot sliced
  • 1 cup cauliflower florets
  • 1/2 zucchini sliced
  • 1 bunch bok choy, cleaned and sliced in half length ways
  • 1/8 red cabbage, sliced
  • 1 tbsp grated ginger
  • 1 clove garlic, grated
  • 1/3 tsp olive oil
  • 1/3 tsp sesame oil
  • Splash vegetable stock (no added salt)
  • 1 tsp black sesame seeds


  • Heat sesame oil in a large based fry pan, add cauliflower, carrot, capsicum, ginger and garlic
  • Stirfry for 1 – 2 minutes
  • Pour in a little vegetable stock and cook for a further 2 minutes
  • Add zucchini, bok choy and red cabbage and put the lid on for 1 minute to allow the bok choy to wilt
  • Mix vegetables through and keep on medium heat until vegetables are cooked
  • Heat olive oil in a smaller fry pan and add Tuna, cooking for 1 -2 minutes on each side (it should be raw in the middle).
  • Remove and slice into thick strips
  • Serve on vegetables with a sprinkle of black sesame seeds

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