Glazed Tuna Steaks with Stir Fried Greens


These marinated tuna steaks pair well with stir-fried Asian vegetables in a garlic and soy dressing.

5 from 1 reviews
Glazed Tuna Steaks with Stir Fried Greens
Prep time
Cook time
Total time
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. Serve hot with tuna steaks, scattered with sesame seeds, sliced chilli and spring onion.


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