Tuna steak with wok vegetables

Preparation:

Chili peppers and spring onions cut into rings. Cut carrots into slices after peeling and cut snow peas into diamonds.

Place the tuna steaks in a mixture of teriyaki sauce, ½ tbsp. sesame oil, lime juice, crushed garlic and chili and marinate in the refrigerator for 1.5 hours.

Then heat the sesame oil with 2 tbsp. sunflower oil in a pan. Cook the carrots covered under medium heat for about 10 minutes. Turn several times.

Then add the snow peas, spring onions and mung bean sprouts and sauté everything for about 3-4 minutes. Season with salt, pepper and the grated peel of ½ lime.

Now remove the tuna steaks from the marinade, pat dry and fry in the remaining sunflower oil on each side for 2 minutes. Basmati rice is ideal as a side dish.

Sprinkle the tuna and wok vegetables with cilantro as desired.

Good luck and bon appetit!