Ginger-chilli Tuna with Asian Plum Sauce
Source: www.beautifulcountrybeautifulfruit.com
In this tasty Asian-inspired recipe, plums are made into a spicy sauce to accompany tuna steaks cooked with toasted sesame oil, ginger, red chilli and garlic – and a few more plums for good measure!
- Preparation: 15 minutes
- Cooking: 30 minutes
- Serves: 2
Ingredients:
- 1tbsp toasted sesame oil or vegetable oil
- 2 fresh tuna steaks (or thawed frozen ones)
- 6 spring onions, trimmed and sliced
- 1 red chilli, deseeded and thinly sliced
- 2cm piece of fresh root ginger, peeled and thinly sliced
- 1 small garlic clove, thinly sliced
- 4 plums, pitted and thinly sliced
- 2 heads of pak choi, roughly chopped
- Few drops soy sauce and/or fish sauce
- Salt and freshly ground black pepper
- Lime wedges and sesame seeds, to garnish
Plum Sauce:
- 300g plums, pitted and chopped
- I small red onion, chopped
- 2tbsp soy sauce
- 100ml rice vinegar or white wine vinegar
- 150g caster sugar
- 2 star anise
Method
- First of all, make the plum sauce. Put all the ingredients into a saucepan and simmer gently for 20 minutes until the plums are very soft.
- Remove the star anise, then blend the ingredients together to make a smooth sauce.
- Keep in a sterilised bottle and refrigerate.
- Heat the sesame or vegetable oil in a large frying pan or wok and add the tuna steaks, cooking them for 1-2 minutes per side, or according to your preference.
- Remove and cover with foil to rest for 5 minutes while you make the stir fry.
- Add the spring onions, chilli, ginger and garlic to the frying pan or wok with the plums and pak choi.
- Stir-fry for 3-4 minutes, season with a few drops of soy sauce and/or fish sauce and a little salt and pepper, then transfer to warm plates with the tuna steaks.
- Sprinkle with sesame seeds and drizzle with the plum sauce.
- Serve, garnished with lime wedges.
Cook’s tip: Remember to keep the plum sauce chilled and use within 4 weeks of making.