Seared Tuna is fabulous. A good friend arrived home after a day trip to the coast. With a very satisfied expression on her face, she produced three monster fresh tuna steaks. Thank you FvdN.
I was a little intimated with the prospect of having to cook the steaks and couldn’t come up with a recipe to do them justice. Ivan to the rescue. “Seared Tuna Penang Style will make these steaks memorable”, he announced. He explained that he had discovered the dish when on holiday in Penang, Malaysia many years ago. He was with colleagues from the fashion industry who were taking time out after a particularly long trip to the east visiting manufacturers in China, India, and Indonesia. This dish was a firm favourite of all.
Seared Tuna is a light flavorsome dish. Serve with a side dish of Fresh Asparagus and cherry tomatoes stir-fried in olive oil.
- 1 Tbs Light Soy Sauce
- 1 Chilli chopped
- 30 gm Fresh Ginger Peeled and chopped finely
- 3 Tbs of Ketjap
- 2 Tsp Olive Oil
- 4 Tuna Steaks
Add all the ingredients to a pestle and mortar and grind all the ingredients till they make a fine marinade.
Pour the marinade over the tuna and all to stand for 30 minutes per side. Don't be alarmed if the fish absorbed most of the liquid.
In the meantime, place a ridged griddle pan onto a high heat till very hot add the olive oil.
When your Olive Oil is smoking quickly your steaks and sear for approximately 2½ minutes per side depending on the thickness of the Tuna Steak.
Serve Immediately and enjoy.
Ketjap is a sweet soy sauce is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark color, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. Its available from most supermarkets.
As this is a light flavoursome dish limited the side dished to Fresh Asparagus Stir Fried in olive oil and vine cherry tomatoes also stir-fried and finished with a spray of balsamic vinegar.
We enjoyed a Benjamin Laroche Chablis 2015 with our seared tuna. Pure lemony flavours shine through, with an elegant mineral touch on the finish. It’s a pure and intense Chablis that will only get better with time. Available from Naked Wines
If you like fish try these great recipes
Roasted Hake with Samphire | A Great Combination
Baked Fish, Tomato and Olives | Bon Appetito |