This entire menu is super easy and very quick to make. It is so gorgeous on the plate and tasty on the tongue, you can definitely serve this to company!
- 1 1/2 pounds sushi grade ahi (yellowfin) tuna steak, cut 1 1/2 to 2 inches thick
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 teaspoon Sriracha sauce (Asian sweet hot chili pepper sauce)
- 3 garlic cloves, smashed and chopped
- 1 inch fresh ginger, grated
- 4 green onions, white and green parts, chopped
- peanut oil for searing
- One large bunch fresh bok choy, washed and chopped
- a drop or two of toasted sesame oil
Rinse and pat dry tuna steaks. Cut them into 2 inch by four inch portions. Set tuna into a shallow dish and make the marinade. For the marinade, stir together the soy sauce and the next 7 ingredients, through the green onions. Pour the marinade over the tuna steaks, cover and let marinate for 2 hours. I leave them on the counter, at room temperature to marinate. If you will be marinating for longer than 2 hours, refrigerate them. Just make sure to take them out and let the tuna come to room temperature before searing.
Pour in enough peanut oil to coat a large frying pan. Heat to medium high. Add the tuna steaks, taking care not to crowd the pan. Sear each side for about a minute. Sear the edges, as well. Remove tuna from the pan and let rest on your cutting board.
While the tuna is resting, wilt cleaned, chopped bok choy in a hot saute pan with a bit of water, a dash of soy sauce and a drop of sesame oil.
Plate the bok choy. Slice the tuna with a very sharp knife and arrange on top of the bok choy.
Heat the left over marinade to a boil. Add a drop of sesame oil to the mixture. Pour into small cups or bowls to be served as a dipping sauce for the tuna.