CHARCOOKED TUNA WITH FRAGRANT RICE

CHARCOOKED TUNA WITH FRAGRANT RICE

Serves 6

Points per serving 5½

1 stalk lemon grass

240g jasmine rice

3 tsp stir-fry oil

6 x 180g fresh tuna or swordfish steaks

1 bunch spring onions, halved lengthways

finely grated zest & juice of 1 lemon

2 tbsp chopped fresh chives

salt & pepper

lemon zest to garnish

Bash the lemon grass with a rolling pin to bruise it.  Bring a large pan of water to the boil and add the lemon grass, rice and a pinch of salt.  Simmer 10 mins or until the rice is tender.

Meanwhile, preheat a griddle pan or heavy based frying pan.  Rub the oil over both sides of the fish steaks.

Cook the fish steaks for about 3-4 mins, depending on the thickenss, adding the spring onions when you turn the steaks over.  When they are almost done, add the lemon juice and rind.

Drain the rice and discard the lemon grass.  Stir through the chives and a little ground black pepper.  Serve the fish steaks with the rice, garnished with a little extra lemon zest