Soy Glazed Tuna Steaks With Baby Bok Choy Recipe 435

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CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE



Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/2 cup chopped green onions
1/2 cup roughly chopped fresh cilantro
1/4 cup shredded carrots
1 red bell pepper, julienned
Three 1 1/2-inch-thick tuna steaks
Sunflower oil, for the tuna
1/4 cup rice wine vinegar
1 1/2 tablespoons minced garlic
1 1/2 tablespoons grated ginger
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons soy sauce or coconut aminos
1 1/2 tablespoons sriracha or any Asian chili paste
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 tablespoons roasted cashews, crushed or roughly chopped
1 tablespoon toasted sunflower seeds
1 teaspoon ground Aleppo pepper
1 lime, cut into wedges

Steps:

  • Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
  • Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
  • Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
  • Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.

SOY GLAZED TUNA STEAKS WITH BABY BOK CHOY RECIPE - (4.3/5)



Soy Glazed Tuna Steaks with Baby Bok Choy Recipe - (4.3/5) image

Provided by á-81356

Number Of Ingredients 8

3 tablespoons low-sodium soy sauce
5 teaspoons mirin
2 tablespoons grated fresh ginger
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon cornstarch
4 tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
6 baby bok choy (about 1 1/2 pounds), halved lengthwise, washed and large leaves removed

Steps:

  • Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other. Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce. Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.

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