|2||tuna — steaks|
|2 Tbs||teriyaki sauce|
|1 Tbs||soy sauce|
|2 tsp||soy sauce — sweet|
|1 tsp||fresh ginger — grated|
|1 tsp||garlic — cloves, finely chopped|
|1 tsp||fresh chillies — chopped|
|8||spring onions — baby, trimmed|
|6||pak choy — baby|
|1 tsp||sesame oil|
|soy sauce — to taste|
|2 Tbs||sesame seeds|
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. To see more recipes, please click here.
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