These marinated tuna steaks pair well with stir-fried Asian vegetables in a garlic and soy dressing.
Glazed Tuna Steaks with Stir Fried Greens
Author: The Cook
- 4 x 200 g tuna steaks
- toasted black and white sesame seeds
- thinly sliced chilli and spring onion, to serve
For tuna marinade:
- 2 tablespoons soy sauce
- 40 g white sugar
- 25 ml malt vinegar and shaoxing wine
For greens with garlic and soy dressing:
- 2½ tablespoons soy sauce
- 1½ teaspoons malt vinegar
- 1½ teaspoons brown sugar
- 1½ teaspoons sesame oil
- 1½ tablespoons vegetable oil
- 150g snow peas, trimmed
- 1 bunch (about 260g) choy sum, trimmed and halved horizontally
- 1 bunch (about 220g) broccolini, trimmed and halved horizontally
- 20 g knob ginger, thinly sliced
- 4 cloves garlic, crushed
- For the marinade, combine soy sauce, sugar, vinegar and shaoxing in a small saucepan over medium heat stir to dissolve sugar and reduce over until thick (about 10-12 minutes). Cool then brush tuna steaks with glaze and refrigerate for 2-3 hours to marinate.
- Preheat a char grill over medium-high heat, cook tuna, brushing with marinade, turning once until charred and cooked to your liking (2 minutes each side for medium-rare), set aside to rest.
- Meanwhile, for greens with garlic and soy, combine soy sauce, vinegar, sugar and sesame in a small bowl and set aside. Heat oil in a large wok over high heat, add ginger and garlic and stir-fry until fragrant (30 seconds).
- Add greens and stir-fry until starting to colour (about 2 minutes). Add soy mixture stir fry until vegetables are coated (about 2 minutes) then add 3 tablespoons water and stir fry until bright green and cooked through (about 3 minutes).
- Serve hot with tuna steaks, scattered with sesame seeds, sliced chilli and spring onion.