Asian-Inspired Tuna

Start by cooking the rice. Put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a little salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Prepare the other ingredients while the rice is cooking. Mix the soy sauce with the vinegar and honey in a large bowl or container. Add the tuna steaks. Marinate for at least 15 minutes.

Finely dice the peppers and onion.

Heat a little olive oil into a skillet, and lightly fry the diced vegetables, stirring often, about 5 minutes. Transfer to a plate.

Cook the tuna steaks in the same skillet. If you like your tuna rare, cook for just 40 seconds on each side. Let cook for longer if you prefer it more done.

Arrange the steaks over the vegetables on the plate. Pour the marinade into the skillet. Cook a little to reduce and thicken. Turn off the heat and pour the sauce over the steaks.