Seared five-spice tuna steak served with grilled vegetables and sushi rice

White Pinotage

Serves 4

Chef Mariza de Jager

Sushi rice

  • 2 cups sushi rice
  • 2 cups water
  • ¼ cup rice vinegar
  • 2 Tbsp sugar
  • ½ tsp salt


  1. In large bowl, wash rice in several changes of cold water until water runs clear. Place rice in a large pot, add 2 cups water, and allow to stand for 30 minutes.
  2. Cover pot and bring to boil over high heat. Reduce heat to low, cook until water is absorbed, and rice is tender, about 15-20 minutes.
  3. Remove from the heat. Let stand, covered, for 10 minutes.
  4. In small pan, combine the vinegar, sugar and salt. Heat up mixture stirring until sugar is dissolved.
  5. Transfer rice to a shallow plastic bowl and sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly.
  6. With a wooden spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist.

Tuna steaks

  • 1 Tbsp sugar
  • 1 Tbsp reduced-sodium soy sauce
  • 1 Tbsp sesame oil
  • ½ tsp Chinese five-spice powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 tuna steaks
  • 100g fine green beans, top cut off
  • 1 red pepper, pips discarded and cut in different shapes
  • 1 punnet baby carrots, peeled and halved
  • 1 bunch spring onions, washed and cut in length


  1. In a large bowl of shallow dish, combine the first six ingredients. Add tuna and turn to coat on all sides. Place in fridge for 15 minutes.
  2. While tuna is resting, bring a pot of water to the boil. Blanche vegetables in batches until cooked to preference.
  3. Drain tuna, discarding marinade. Heat a pan until very hot. Spay pan with cooking spray.
  4. Place tuna in pan and cook until fish flakes easily with a fork, 3-5 minutes on each side. Remove from pan, place on plate, cover with foil and allow to rest.
  5. Add vegetables to hot pan and fry until brown bits form.

Serve tuna with vegetables and sushi rice, and a glass of DUKE White Pinotage.