Teriyaki sauce 2 tbsp
Garlic 1 clove, peeled and crushed
Root ginger 1cm (1⁄2in) piece, peeled and grated
Tuna steaks 2 x 110g (4oz)
Spring onions 4, trimmed and cut into strips
Spray oil a few bursts

1. Mix together the teriyaki sauce, garlic
     and ginger in a shallow dish and add
     the tuna and spring onions. Cover the
     dish and leave to marinade for at least
     1 hour, or overnight for a
     stronger flavour.

2. Heat a ridged frying pan and
     spray lightly with oil. Add the
     tuna and spring onions to the
     pan. Cook the tuna for 3–4
     minutes on each side until it is
     just turning golden and is almost,
     but not completely, cooked through.
     Turn the spring onions regularly
     so that they wilt.

3. Remove the tuna from the pan and scatter
     2 spring onions over each portion and serve
     with a fresh green salad, or Lime-dressed
     courgettes on page 155 of the Hearty and
     Healthy Cookbook.