Fresh tuna with spicy mixed grains

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If you made my fish stock from my previous recipe Baked sockeye salmon with mayo / cumin topping, use it for this recipe.  Otherwise use half pint of shop bought fish stock or boiling water as a last resort.

Soak 2tbsp wild rice, 1 tsp each of red and green lentils, 1 tsp spelt just covering with water whilst you prepare:

Dice half a white onion.

Finely chop 2 garlic cloves

Measure 1 tsp easy mixed chillies or use fresh if liked

1tsp hot paprika

Cut a palm sized tuna steak into long slices and cut into small cubes, sprinkle 1 tsp dill over the tuna

Rinse 6 sugar snap peas

Rinse 2 baby sweetcorn

Rinse a handful of fresh baby spinach

 

I use a steamer with the baby sweetcorn and sugar snap peas in the second layer but if you don’t have a steamer they can be cooked with the rice mixture.

 

Put the fish stock in the bottom pan (using 2 tiers  of  steamer set) and add the onion, paprika, garlic and chillies and the tuna cubes bringing to the boil.

Sieve the grains mix and discard the liquid then add the grains to the onion mix. In the second tear put the baby sweetcorn and sugar snap peas and add a lid. Bring to boil, then lower the heat to medium.

Steam for 20 minutes without lifting the pan lid. Turn the heat off and leave for 5 minutes before serving on a bed of fresh baby spinach leaves with the sugar snap peas on top of the rice and baby sweetcorn as a side.

NB the grains should have absorbed all of the liquid but if necessary sieve and discard any residue.

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My recipes where you could retain jumbo prawn shells in the fridge for easy fish stock:

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Sweet and sour blacktiger king prawns

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Baked tamarind ginger king prawns
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Easy snack -
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No cook anytime snack

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Another new recipe this month:

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Baked sockeye salmon with mayo / cumin topping

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