While leafing through a recent Food & Wine issue, a seared tuna steak recipe caught my attention with its citrusy soy sauce, so I made it last night. Below is my custom tailored adaptation of the recipe, with the tuna and soy sauce being the only two items I kept in my version of the featured dish.
Two 5 oz tuna steaks (for 2 servings)
3 small-medium Bok Choy bunches, trimmed, leaves separated
Fresh ground salt & pepper
1 Tbsp vegetable oil
1 Tbsp chopped cilantro or chives
For the sauce:
½ cup soy sauce
¼ cup sweet cooking mirin
1 shallot, chopped
1 small jalapeño, seeded and chopped
1 Tbsp orange juice and 1 Tbsp orange zest
1 Tbsp lemon juice and 2 Tbsp lemon zest
1 tsp sugar
½ tsp ground coriander
Combine all the sauce ingredients in a small saucepan, reducing over moderate heat to about half the liquid. Strain the sauce and set aside.
Meanwhile, in a pot of boiling water, blanch the bok choy for several minutes, careful to maintain some crunchiness. Transfer bok choy to a bowl of cold water, drain, and set aside.
Season the tuna with fresh ground salt & pepper to taste. Heat the oil in a large skillet and add the tuna pieces over high heat, about 1 minute per side. Transfer to a cutting board and slice the tuna.
Divide the tuna and bok choy in two plates, sprinkle with the soy sauce and cilantro. Enjoy!
RSA
