Seared Hoisin Soy Tuna Steak Pancakes
Who doesn’t love Chinese pancakes? Instead of duck, use tuna in a soy and hoisin marinade for a healthier and speedier take on a classic favourite. This dish is a perfect mid-week meal - an ideal supper for two - which can be on the table in under 20 minutes.
1 tbsp of Lee Kum Kee Premium Light Soy Sauce
1/2 tbsp of Lee Kum Kee Pure Sesame Oil
1 tbsp of Lee Kum Kee Hoisin Sauce
240g tuna steak (1 large or two small steaks)
6 Chinese pancakes
1/2 a cucumber, finely sliced into sticks
3 spring onions
1 red chilli, finely sliced
1 tbsp of toasted peanuts, roughly chopped
4 tbsp of Lee Kum Kee Plum Sauce, for dipping (optional)
Place the soy sauce, sesame oil and hoisin sauce into a shallow bowl and add the tuna steak. Turn the tuna steak a few times to fully coat it.
Heat a griddle pan over medium-high heat and add the tuna steak, leaving any marinade behind in the bowl. Cook for around 2 or 3 minutes per side, depending on how you like it done. Brush the remaining glaze from the bowl onto the steak for the final minute of cooking time. Remove from the pan.
Meanwhile, heat the pancakes according to the pack instructions and place the cucumber, spring onions, chilli and peanuts into separate bowls. Slice the tuna steak into strips and put on a plate.
To serve, pile the pancakes with a few cucumber sticks, slices of tuna, spring onions, chilli and toasted peanuts. Dip into plum sauce, if desired.
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