Seared tuna and mango salsa

Serves 4:

For Pak Choi:

• 200ml chicken stock
• 75ml plum sauce
• 25g butter
• 1 garlic clove, sliced
• 4 pak choi

Salsa:

• 2 mangoes, diced
• 2 red chillis, diced
• 1/2 red onion, diced
• 1/2 cucumber, peeled, deseeded and diced
• 1 tbsp coriander
• 1 tbsp sesame seeds

Dressing:

• 150 ml plum sauce
• 50ml rice vinegar
• 1 lime, zest and juice

Tuna:

• 4 tuna steaks
• 2 tbsp oil
• salt and pepper

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Preheat oven to gas 4.

Place chicken stock, plum sauce, butter and garlic in overproof dish and bring to boil on hob. Then reduce heat to simmer for a few seconds then remove from heat. Add pak choi and cover with foil. Put in oven for 15 mins.

Put salsa ingredients into dish and mix. Whisk together dressing ingredients and add to salsa.

Rub tuna with oil and season. Fry for 2 mins on each side for a perfect medium tuna steak.

Serve with boiled rice. Delicious!