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


  • 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


  1. 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.
  2. Remove the star anise, then blend the ingredients together to make a smooth sauce.
  3. Keep in a sterilised bottle and refrigerate.
  4. 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.
  5. Remove and cover with foil to rest for 5 minutes while you make the stir fry.
  6. Add the spring onions, chilli, ginger and garlic to the frying pan or wok with the plums and pak choi.
  7. 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.
  8. Sprinkle with sesame seeds and drizzle with the plum sauce.
  9. Serve, garnished with lime wedges. 

Cook’s tip: Remember to keep the plum sauce chilled and use within 4 weeks of making.