Teriyaki tuna skewers

• soy sauce↗30ml ml
• mirin↗50ml ml

  (See know-how below)

• vegetable oil↗1 tsp tsp
• mango↗1

  peeled

• spring onions↗3
• pack tuna steak↗250g g

Step-by-step instructions

1. 1

   Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they’re coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.

2. 2

   To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.

3. 3

   To serve, slice the cooked tuna, mango and spring onion into bite‑size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.