The marinade is incredibly simple but packs real flavour into the dish. If, like me, you are serving this as one course in a banquet, you may find that the tuna and pak choi is enough but if you want a more substantial meal try adding some fine egg noodles tossed in a little sesame oil.
Please make sure that you know where your fish comes from and how it was caught. For more information you may find this chart useful.
Serves 4 as a main course
4 Tuna Steaks
4 Pak Choi
50 ml / 2 fl oz Soy Sauce
4 tbsp Soft Brown Sugar
1 clove Garlic
1 tsp Sesame Oil
1 tsp Sesame Seeds
2 Spring Onions
Crush the garlic and put in a small pan along with the sugar, sesame oil and soy sauce. Stir over a gentle heat until the sugar is dissolved and the ingredients are combined. Set aside – when completely cool pour over the tuna and leave in the fridge to marinate for an hour or two.
Cut the pak choi in half lengthways and char the cut side on an oiled griddle or BBQ. Place, cut side up in a shallow oven dish. Sprinkle with lime juice, chopped spring onions and sesame seeds and place in a medium oven for 5 minutes while you cook the tuna.
Grill, griddle or BBQ the tuna steaks for one or two minute(s) on each side until browned on the outside but still rare on the inside.