Soy-glazed tuna steaks

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olive magazine

8 ratings

Recipe by olive magazine

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Tested

1. Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour.
2. Barbecue the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside.
3. Barbeque the bok choy halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.

Know-how

Asian flavours are one of the major seasonings in Australian cuisine. This classic combination works well with tuna, but you could use it on salmon or white fish.

Per serving

315 kcalories, protein 35g, carbohydrate 18g, fat 12 g, saturated fat 2.1g, fibre 0.4g, salt 2.71 g

Latest comments and suggestions

• Julie Brewin

  07 November 2007

  Julie Brewin rated this recipe

  

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• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  Excellent glaze recipe, not too sticky or sweet, just right!

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• lecayla

  08 February 2008

  lecayla rated and commented on this recipe

  

  Simple yet so tasty,kids loved it too!!!

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• lecayla

  08 February 2008

  lecayla commented on this recipe

  Simple yet so tasty,kids loved it too!!!

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• Sally

  19 February 2008

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• Annie

  22 February 2008

  Annie commented on this recipe

  This was the first time that I have tried tuna and I found that the sauce made it very tasty. I will cook this recipe again. Thank you for introducing me to tuna in a lovely recipe.

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• Annie

  22 February 2008

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• bogglebox

  06 April 2008

  bogglebox rated and commented on this recipe

  

  Delicious - I am not too fond of tuna steaks, but with this marinade I loved them.

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• Ali's

  09 May 2008

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• Mary

  31 August 2008

  Mary rated and commented on this recipe

  

  Well the first mistake I made was not realising it needed an hours marinating until I read the recipe properly. Mine got 20 minutes. The second mistake was not having enough soysauce but I made it up with Thai fish sauce. I also popped it under the grill instead of barbequeing but I'm not counting that as a mistake. But it was jolly good, served with noodles and veg. Maybe next time I'll make it properly!!

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Ingredients

• 50ml soy sauce
• 4 tbsp soft brown sugar
• 1 garlic clove
• ½ tsp sesame oil
• 4 tuna steaks
• 4 bunches of bok choi (pak choi), halved
• 2 large limes , halved
• oil
• 2 spring onions , thinly sliced diagonally
• 1 tbsp sesame seeds , toasted

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 50ml soy sauce
• 4 tbsp soft brown sugar
• 1 garlic clove
• ½ tsp sesame oil
• 4 tuna steaks
• 4 bunches of bok choi (pak choi), halved
• 2 large limes , halved
• oil
• 2 spring onions , thinly sliced diagonally
• 1 tbsp sesame seeds , toasted

Per serving

315 kcalories, protein 35g, carbohydrate 18g, fat 12 g, saturated fat 2.1g, fibre 0.4g, salt 2.71 g

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