The other night I really fancied a light dinner (I think the weekend sunshine put me in a Summery mood). Something light but tastey. I stopping by the shops on the way home and wondering past the fish counter I noticed some nice looking tuna steaks and decided to get them and try something with them.

And the result: Improvised furikake crusted seared tuna steaks with stir-fried veg in a light teriyaki sauce and rice noodles – it fitted the brief perfectly.

If you haven’t come across it before, furikake is a condiment seasoning comprising sesame seeds and a dried seaweed mix – on the tuna steaks it toasted nicely and with the seaweed didn’t need additional seasoning. You could substitute with sesame seeds and salt for a similar effect.

As for the teriyaki sauce, it was really simply a mix of tamari (Japanese soy sauce), mirin (a syrup made from fermented rice), and a little water to make it go a little bit further without having to put in too much salt and sugar from the other ingredients. Added to my fast-fried veg (still with some bite to it) with fresh chillies – “fresh” is the way I’d describe it.

Sometimes you just have something in mind, and for me there’s nothing more satisfying when something improvised comes together just as you want.