Ninja Woodfire microsite

Step 1

Pat the tuna steaks dry with kitchen paper, then brush with soy sauce. In a large bowl, combine the sesame seeds, garlic powder, onion powder, sugar and salt. Add the tuna steaks, ensuring they are evenly coated in the dry ingredients.

Step 2

To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place, then close the lid. Turn the dial to GRILL, then set the temperature to HI and the time to 10 mins. Select START/STOP to begin pre-heating (it will take about 7-10 mins).

Step 3

While grill is pre-heating, combine the miso paste, maple syrup, Worcestershire sauce, vinegar and chilli in a small bowl. Mix well, then set aside. Brush the cabbage wedges with sesame oil.

Step 4

When the unit beeps and ADD FOOD is displayed, open the lid and place the cabbage wedges on the grill. Close the lid to begin cooking. After 3 mins (or when good grill marks have been created), open the lid and use silicone-tipped tongs to turn the cabbage. Brush generously with the miso glaze, then close the lid. Check if it’s cooked after 5 mins, then remove from grill and set aside.

Step 5

Add the sesame-coated tuna steaks and lime halves to the grill. Leave the lid open. For a just-seared result, cook each side for 60-90 secs, or until crisp and golden. Use silicone-tipped tongs to turn, then cook for 1 min or so longer on each side, depending on how you want your tuna to be cooked.