Yellowfin tuna Korean style rice bowl

  1. Start by marinading the tuna. Combine 1 tbsp gochujang paste with 1 tbsp sesame oil, and brush half over the tuna. Loosen up the rest with a splash of hot water and save for later.
  2. Cook the rice according to packet instructions and leave to one side.
  3. Heat 1 tbsp oil in a large frying pan, and sauté the carrot with a pinch of salt for 1-2 minutes, then remove from the heat. Add the garlic with a splash more oil, and sauté for 1 minute over a low heat, then add the watercress, stirring until wilted. Remove from the heat and stir in the soy sauce.
  4. Using the same pan, bring another 1 tbsp oil to a medium heat, and fry the tuna for 1-2 minutes on each side. Remove to a pan to rest while you fry the eggs.
  5. Heat the remaining oil in the pan and fry the eggs until cooked through and crispy on the bottom.
  6. To assemble the bowls, layer the rice in individual bowls then top with the carrot, watercress, kimchi, fried eggs and tuna steak. Drizzle over the remaining marinade and sprinkle with sesame seeds to serve.

What you’ll need:

  • 480g LEAP yellowfin tuna steaks 4x pack
  • Short grain rice
  • 1 tbsp gochujang paste
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • 1 clove garlic
  • 1 carrot, cut into matchsticks
  • 100g watercress
  • 1 tbsp soy sauce
  • 4 free range eggs
  • 4 tbsp kimchi
  • Sesame seeds