Name: Teriyaki tuna steaks with sautéed greens
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 2 tuna steaks; 2 oil; 2 teriyaki sauce; 1 soy sauce; 2 tsp soy sauce sweet; 1 tsp fresh ginger grated; 1 tsp garlic cloves, finely chopped; 1 tsp fresh chillies chopped; 4 sesame oil; 8 spring onions baby, trimmed; 150 g mangetout; 6 pak choy baby; 1 tsp sesame oil; soy sauce to taste; 2 sesame seeds

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Ingredients (15)

2	tuna — steaks
2	oil

MARINADE:

2	teriyaki sauce
1	soy sauce
2 tsp	soy sauce — sweet
1 tsp	fresh ginger — grated
1 tsp	garlic — cloves, finely chopped
1 tsp	fresh chillies — chopped
4	sesame oil

SAUTéED GREENS:

8	spring onions — baby, trimmed
150 g	mangetout
6	pak choy — baby
1 tsp	sesame oil
	soy sauce — to taste
2	sesame seeds

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Method:

Combine the marinade ingredients together. Place the tuna steaks into a shallow dish and pour the marinade over the steaks. Turn once to make sure the fish is completely coated in sauce. Allow to marinate for 15 minutes.

Heat a large heavy based frying pan with 5 ml of sesame oil and sauté the spring onions until tender and slightly caramelized. Add the mangetout and fry for +- 20 seconds then add the pak choy leaves and continue frying until almost wilted. Add soy sauce to taste and sesame seeds and sauté for a few more seconds or until the pak choy is bright green and wilted. Remove from the frying pan and set aside.

Wipe the pan out with paper towel to remove excess sesame seeds.
Heat the cooking oil in the pan. Gently remove the tuna steaks from the marinade. Discard marinade. Fry the tuna steaks for 1-2 minutes a side (depending on thickness). You will see when it’s ready – the fish looks like it’s about to start flaking apart. Remove from pan immediately, cover with foil and allow to rest for 1 minute. The steaks should still be pink in the middle. Be careful not to overcook.
Serve steaks with sautéed greens, garnish with sliced spring onion and keep some soy or teriyaki sauce nearby.

Recipe reprinted with permission of Bits of Carey.

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