Eat Yourself Healthy
By Jamie Oliver
13 mins
Not Too Tricky
serves 2
About the recipe
A colourful bowl of delicious things that complement each other just beautifully.
Ingredients
3 heaped tablespoons natural yoghurt
3 heaped tablespoons kimchi (70g)
olive oil
1 x 250g packet of cooked wholegrain rice
2 carrots (160g)
160g frozen broad beans or peas
2 x 150g super-fresh tuna steaks, ideally 1½cm thick, from sustainable sources
2 tablespoons sesame seeds
½ a cucumber (160g)
1 lemon
1 tablespoon low-salt soy sauce
Top Tip
Cucumber is brilliant here, but you can apply the same principle to radishes, turnips, asparagus, fennel or sugar snaps.
Method
- In a small food processor, blitz the yoghurt with the kimchi until smooth.
- Put a large non-stick frying pan on a medium-high heat, spritz with olive oil, then tip in the rice. Wash, coarsely grate and stir in the carrot, along with the broad beans and a splash of water. Heat through for 2 minutes, then season to perfection. Divide between serving bowls or, I like to use a small oil-spritzed bowl to compact half the rice at a time, turning out into two little mounds.
- Wipe out the pan, spritz the tuna steaks with oil, season with a small pinch of sea salt and black pepper, sear in the hot pan for 1 minute on each side, so they’re still blushing in the middle – trust me – then remove.
- Wipe out the pan and toast the sesame seeds until golden, tossing regularly, while you squash along the length of the cucumber with the heel of your hand, then roughly chop it. Toss with the lemon zest and juice, and the soy.
- Add the kimchi yoghurt to the bowls with the dressed cucumber, slice and add the tuna, scatter over the hot toasted sesame seeds, toss and tuck in.
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