Soy-glazed Tuna Steaks
Delight in the rich flavors of this Japanese-inspired soy-glazed tuna dish. Succulent tuna steaks marinated in a blend of soy sauce, brown sugar, garlic, and sesame oil, then grilled to perfection. The bok choi and lime add a refreshing touch to this vibrant meal. You won't be able to resist the tempting aroma as the tuna sizzles on the griddle. Enjoy this savory dish paired with a side salad or fluffy couscous for a meal that's as visually stunning as it is delicious.
— Constant Cookbook
Ingredients
- 50ml soy sauce
- 4 tbsp soft brown sugar
- 1 garlic clove
- ½ tsp sesame oil
- 4 tuna steaks
- 4 bunches of bok choi (pak choi), halved
- 2 large limes , halved
- oil
- 2 spring onions , thinly sliced diagonally
- 1 tbsp sesame seeds , toasted
Instructions
- Prick tuna steaks all over with a fork and place in a shallow dish.
- Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
- Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
- Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
- Cook tuna on preheated griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.
Yield
Serves 4
Comments
No comments found.