Grilled Sesame crusted Tuna with Asian Greens

This simple Asian inspired dish is easily done on the barbecue or in a pan – the choice is yours.  Mix and match your favourite Asian-style greens and any type of fish.  My favourite alternatives are salmon or kingfish.

Chef:  Steve Roberts

2 bok choy, halved blanched in boiling water and refreshed in iced water

2 red onions, cut into wedges

100gm baby corn

2 courgettes, cut into batons

100gm shitake mushrooms, chopped

3 garlic cloves, finely chopped

10gm ginger, finely chopped

100ml Sweet Thai Chilli sauce

1 egg white

1 tbsp soy sauce

4 x180gm tuna steaks

1 tbsp vegetable oil

1 – 2 tbsp sesame seeds

  1. Preheat barbecue grill.
  2. Place bok choy, red onion, baby corn, courgettes and mushrooms in a large bowl.  Add garlic, ginger, and Sweet Thai Chilli Sauce and mix well to coat vegetables. Cover and place in refrigerator to marinate until required.
  3. In another bowl lightly beat the egg white. Add soy sauce and mix well. Brush one side of each tuna steak with the egg white mixture and coat with sesame seeds.
  4. Brush barbeque grill with oil, place on tuna steaks and grill sesame-side down for 2 minutes. Turn steaks over and  grill the other side for 2 minutes.  Remove from barbecue, set aside on a plate and allow to rest for 2 minutes, uncovered, before slicing.
  5. Brush a little more oil on barbecue grill and sauté marinated vegetables on the hot plate until softened.
  6. To serve, arrange vegetables on a serving plate and top with sliced tuna.  Garnish with your favourite salsa and a caramelised lime.

 


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