A fantastic-tasting recipe for 2 people giving you everything your body likes and nothing it does not need!


1 large fresh tuna steak – partially frozen for easier slicing

Peel of half a lime thinly shredded – keep the lime for juice

1-2 cloves of garlic

1-2 bird eye chillis

1 teaspoon fish sauce

1 teaspoon dark soya sauce

50-100ml coconut milk (tinned works best for this)

Handful of coriander leaves

Extra virgin olive oil


Slice the tuna as thin as you can with a sharp-bladed knife and put into a shallow bowl (2 inches across is perfectly large enough).  Finely chop the garlic and chilli and add to the bowl.  Then add the soya sauce and the fish sauce together with 1 tablespoon of the olive oil.  Roll the lime leaves and shred (if using dried then just crush) and add to the mix. Squeeze in juice of half a lime.  Get your hands in there and ensure that all is coated!  Leave for 20 minutes approx.

Now heat the wok (or frying pan) and add a small amount of olive oil just to coat – when just beginning to smoke add the bowl of marinade ingredients and stir fry for about 2 minutes.  Keep it moving as you dont want to over cook the tuna or it will be tough.  The turn down the heat to medium and add half the coconut milk – stir through.  If it appears a little dry then add the other half.  Gently stir and simmer for 1 minute.  Rip up half your corriander leaves and add.  Stir through and remove from the heat.  Use the remainder to garnish the dish.  Serve with plain steamed rice or quinoa (ask if you dont know!).