Ingredients

• 2 tbsp vegetable oil
• 1 red pepper
• cut into thin strips
• 2 large carrots
• cut into thin strips
• 100g/3½oz mangetout
• cut into thin strips
• 100g/3½oz baby sweetcorn
• cut in half
• 2cm/1in piece of ginger
• cut into thin strips
• 2 garlic cloves
• thinly sliced
• 1 bunch spring onions
• thinly sliced
• 4 tuna steaks
• 2 tbsp vegetable oil
• salt and freshly ground black pepper
• 2 limes
• juice only
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp palm sugar
• 4 tbsp coriander cress
• to garnish

Directions

• Heat a large wok and add the oil. Once hot
• add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes.
• Meanwhile
• for the tuna steaks
• heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna).
• For the dressing
• place all the remaining ingredients
• except the mint and coriander cress
• into a small bowl and mix.
• To serve
• place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress.