Gochujang Tuna Lettuce Cups
If you’re anything like me, Summer is spent as far away from the oven as possible. I relish the opportunity to cook fresh, summer meals that involve little to no cooking and are quick and easy to assemble. This is one of my favourite dishes from the holidays that I hope will inspire you to dive into fresh produce and steer clear of the unnecessary stove top sweat.
Ingredients 11
200 g fresh sashimi-grade tuna, cubed
2 tbsp gochujang paste
1 tsp sesame oil
2 tbsp olive oil
1 tsp mirin
2 tbsp rice wine vinegar
2 tbsp sesame seeds, black and white
For Serving
1 cos lettuce, washed, separated into cups
1 bunch coriander leaves
1⁄2 bunch mint leaves
2 spring onions, chopped into 3cm lengths
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Method 3
In a bowl combine the gochujang sauce ingredients and mix until smooth. Add in the and coat in the gochujang sauce. Let sit in the fridge for 30 minutes to marinate.
Prepare the and place on a plate along with the fresh herbs and .
Serve marinated with the .
Elsy O'Hare's tips
Serve fresh for the best flavour. I like to use really good quality sashimi grade tuna to ensure that the dish is 'melt in your mouth level'.
