3 tbsp soy free seasoning sauce

1 tbsp rice wine vinegar

1 tbsp mirin

2 tuna steaks, each about 140g/5oz

500g potatoes

100ml lactose free milk

2 tsp wasabi paste

1 scallion, finely sliced - green end only

Serves - 2


Mix together the soy free seasoning sauce, vinegar and mirin. Pour over the tuna and marinate for at least 20 mins or up to 2 hrs in the fridge.

Place the potatoes in a pan of lightly salted boiling water, then cook for 10-15 mins until soft. Drain well.

Heat the lactose free milk in the pan and mix in the wasabi, return the potatoes to the pan, then mash until smooth. Stir through the scallion and keep warm.

Heat a non-stick griddle pan until smoking hot. Remove the tuna from the marinade.

Cook on the griddle for 2-3 mins on each side until seared on the outside, but still pink inside.

Recipe adapted from: Good Food
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